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Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks.
J Sci Food Agric. 2019 Oct;99(13):5771-5777. doi: 10.1002/jsfa.9845. Epub 2019 Aug 16.
J Sci Food Agric. 2019.
PMID: 31162676
Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze-Thaw Cycles.
Zhang Z, Xiong Z, Walayat N, Lorenzo JM, Nawaz A, Xiong H.
Zhang Z, et al.
Foods. 2021 Aug 26;10(9):2007. doi: 10.3390/foods10092007.
Foods. 2021.
PMID: 34574117
Free PMC article.
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