Fortification of Surimi Gels with Camel Milk
Author:
Affiliation:
1. Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, North Carolina, USA
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1900970
Reference33 articles.
1. Characterization of potential probiotic lactic acid bacteria isolated from camel milk
2. Properties of Mixed and Filled-type Dairy Gels
3. Compositional, technological and nutritional aspects of dromedary camel milk
4. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran
5. Effect of Bay (Laurus nobilisL.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils
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