Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
Techarang, Jiranat, Apichartsrangkoon, Arunee, Pathomrungsiyounggul, Pattavara, Chaikham, Pittaya, Dajanta, KatekanVolume:
66
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.10.021
Date:
March, 2016
File:
PDF, 1.46 MB
english, 2016