Effect of added calcium and heat setting on gel forming and...

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Journal of Food Science and Technology 2020 / 6

Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

Murthy, L. Narasimha, Phadke, Girija Gajanan, Jeyakumari, A., Ravishankar, C. N.
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Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-020-04551-x
Date:
June, 2020
File:
PDF, 464 KB
2020
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