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EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN
DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA
) Journal of Food Processing and Preservation Vol. 37, Issue 5, 977, 2013 |
Citation to this article as recorded by
Zuraida, I., S. Raharjo, P. Hastuti and R. Indrati, 2018. Effect of setting condition on the gel properties of surimi from catfish (Clarias gariepinus). J. Biol. Sci., 18: 223-230. CrossRefDirect Link |
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Effect of Setting Condition on the Gel Properties of Surimi from
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How to cite this article
Ngo Van Phu, Katsuji Morioka and Yoshiaki Itoh, 2010. Gel-forming Characteristics of Surimi from White Croaker under the Inhibition of the Polymerization and Degradation of Protein. Journal of Biological Sciences, 10: 432-439.
DOI: 10.3923/jbs.2010.432.439
URL: https://scialert.net/abstract/?doi=jbs.2010.432.439
DOI: 10.3923/jbs.2010.432.439
URL: https://scialert.net/abstract/?doi=jbs.2010.432.439