has been cited by the following article(s):
[1]
|
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
|
|
|
[2]
|
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
|
|
|
[3]
|
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
|
|
|