Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
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Published:2016-03
Issue:
Volume:66
Page:63-71
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ISSN:0023-6438
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Container-title:LWT - Food Science and Technology
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language:en
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Short-container-title:LWT - Food Science and Technology
Author:
Techarang Jiranat,
Apichartsrangkoon AruneeORCID,
Pathomrungsiyounggul Pattavara,
Chaikham Pittaya,
Dajanta Katekan
Funder
Chiang Mai University
Cited by
2 articles.
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