Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

  1. Walayat, N.
  2. Liu, J.
  3. Nawaz, A.
  4. Aadil, R.M.
  5. López-Pedrouso, M.
  6. Lorenzo, J.M.
Revista:
Antioxidants

ISSN: 2076-3921

Ano de publicación: 2022

Volume: 11

Número: 3

Tipo: Revisión

DOI: 10.3390/ANTIOX11030486 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus