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pro vyhledávání: '"Cheryl Kwoek Zhen Ng"'
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100775- (2024)
Hydrocolloids have proven effective in improving the texture of surimi gels, yet their application in plant-based seafood analogues remains underexplored. This study aimed to develop a hydrocolloid blend comprising methylcellulose (MC), curdlan gum (
Externí odkaz:
https://doaj.org/article/c1fc6970d81b477e83ff62f5ecab4135
