Improvement of Gel Quality of Sardine Surimi with Low...

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Journal of Texture Studies 2016 / 07

Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

Buamard, Natchaphol, Benjakul, Soottawat, Konno, Kunihiko
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Language:
english
Journal:
Journal of Texture Studies
DOI:
10.1111/jtxs.12207
Date:
July, 2016
File:
PDF, 2.28 MB
english, 2016
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