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January 1, 1985NIPPON SUISAN GAKKAISHIOpen Access

The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko.

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NINaomichi IsoTokyo University of Marine Science and TechnologyHMHaruo MizunoFujita Health UniversityTSTakahide SaitoAoyama Gakuin University

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Cite This Study

Iso et al. (1985) studied this question.

synapsesocial.com/papers/6a93b25304d7c7946bb85c0ahttps://doi.org/10.2331/suisan.51.485
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