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.
Aldizkaria:
Antioxidants

ISSN: 2076-3921

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 3

Mota: Berrikuspena

DOI: 10.3390/ANTIOX11030486 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus