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.

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DOI: 10.3390/ANTIOX11030486 GOOGLE SCHOLAR lock_openOpen access editor

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