Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince
Author:
Funder
Prince of Songkla University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05429-w.pdf
Reference41 articles.
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3. Bledsoe GE, Rasco BA, Pigott GM (2000) The affect of bicarbonate salt addition on the gel forming properties of Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus) surimi. J Aquat Food Prod Technol 9:31–45
4. Buamard N, Benjakul S (2017) Cross-linking activity of ethanolic coconut husk extract toward sardine (Sardinella albella) muscle proteins. J Food Biochem 41:e12283
5. Buamard N, Benjakul S (2018) Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi. LWT Food Sci Technol 91:361–367
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