Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
http://link.springer.com/article/10.1007/s40071-014-0055-9/fulltext.html
Reference25 articles.
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2. Balange A, Benjakul S (2009a) Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chem 113:61–70
3. Balange AK, Benjakul S (2009b) Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi. Int J Food Sci Technol 44:1661–1669
4. Balange AK, Benjakul S (2009c) Effect of oxidized phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi. LWT Food Sci Technol 42:1059–1064
5. Benjakul S, Visessanguan W, Srivilai C (2001) Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma protein. J Food Qual 24:453–471
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