Characterization of food gels prepared from the water...

Food Hydrocolloids 2021 / 03 Vol. 112

Characterization of food gels prepared from the water extract of fish (Cyprinus carpio L.) scales: From molecular components to sensory attributes

Li, Jun, Yu, Xiaoyan, Tang, Wenjiao, Wan, Chenxu, Lu, Yang, Dong, Nan, Chen, Zhongai, Lei, Zunguo, Ren, Tingyuan, Wang, Zhenyu, Liu, Jia
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Volume:
112
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106263
Date:
March, 2021
File:
PDF, 7.59 MB
2021
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