دورية أكاديمية
Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
| العنوان: | Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability |
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| المؤلفون: | Shi, Haibo, Zhang, Mengxin, Liu, Xiao-Chen, Yao, Xianqi, Wang, Wei, Zheng, Jiabao, Tomasevic, Igor, Sun, Weizheng |
| المصدر: | In Food Hydrocolloids August 2024 153 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 0268005X |
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| DOI: | 10.1016/j.foodhyd.2024.109971 |