Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

  1. Walayat, N.
  2. Liu, J.
  3. Nawaz, A.
  4. Aadil, R.M.
  5. López-Pedrouso, M.
  6. Lorenzo, J.M.
Revista:
Antioxidants

ISSN: 2076-3921

Any de publicació: 2022

Volum: 11

Número: 3

Tipus: Revisió

DOI: 10.3390/ANTIOX11030486 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus