Evaluation of the gelling ability of actomyosin-paramyosin from giant squid mantle (Dosidicus gigas)

I. J. Tolano-Villaverde, I. Santos-Sauceda, H. Santacruz-Ortega, B. Ramírez-Wong, F. Brown-Bojórquez, G. M. Suárez-Jiménez, E. Márquez-Ríos*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)712-719
Number of pages8
JournalInternational Food Research Journal
Volume27
Issue number4
StatePublished - 2020

Keywords

  • Actomyosin-paramyosin
  • Dosidicus gigas
  • Functional properties
  • Gel

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