Výsledky vyhledávání - "Prim Srisai"

Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white

Autor: Prim Srisai, Nantipa Pansawat, Kittipong Rattanaporn, Kanokrat Limpisophon

Publikováno v: International Journal of Food Science & Technology. 58:1098-1107

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f375aa9e975010faa7b7e38dd673c8da
https://doi.org/10.1111/ijfs.16251

Zobrazit plný text záznamu

Author response for 'Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white'

Autor: null Prim Srisai, null Nantipa Pansawat, null Kittipong Rattanaporn, null Kanokrat Limpisophon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::834225be1119104f142171e217d51af6
https://doi.org/10.1111/ijfs.16251/v2/response1

Zobrazit plný text záznamu

Akademický článek

Textural and physicochemical properties of threadfin bream surimi gels prepared with salted duck egg white as substitute for hen egg white.

Autor: Srisai, Prim, Pansawat, Nantipa, Rattanaporn, Kittipong, Limpisophon, Kanokrat

Publikováno v: International Journal of Food Science & Technology; Mar2023, Vol. 58 Issue 3, p1098-1107, 10p

Zobrazit plný text záznamu