has been cited by the following article(s):
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[1]
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Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white
International Journal of Food Science & Technology,
2023
DOI:10.1111/ijfs.16251
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[2]
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Gel properties of blue round scad (
Decapterus maruadsi
) mince as influenced by the addition of egg white powder
Journal of Texture Studies,
2022
DOI:10.1111/jtxs.12696
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[3]
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Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white
International Journal of Food Science & Technology,
2022
DOI:10.1111/ijfs.16251
|
|
|
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