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2010
A. HUNT, GETTY, K. J., and PARK, J. W., DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH-PROTEIN INTERACTIONS, Journal of Food Quality, vol. 3347155620637405258643851654823224836123717545450163155, pp. 119 - 136, 2010.
A. HUNT, GETTY, K. J., and PARK, J. W., SCREENING OF SPECIAL STARCHES FOR USE IN TEMPERATURE-TOLERANT FISH PROTEIN GELS, Journal of Food Quality, vol. 335958644038574841224536476123717455016315562, no. 4521165102141, pp. 100 - 118, 2010.