The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (<i>Rastrelliger kanagurta</i>)

Παρόμοια τεκμήρια

• Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
  ανά: Panumas Somjid, κ.ά.
  Έκδοση: (2021-11-01)
• Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
  ανά: Panumas Somjid, κ.ά.
  Έκδοση: (2022-10-01)
• Gel-Forming Ability of Mackerel (Rastrelliger Branchysoma) Protein Isolate as Affected by Microbial Transglutaminase
  ανά: Manat CHAIJAN, κ.ά.
  Έκδοση: (2011-11-01)
• A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
  ανά: Chantira Wongnen, κ.ά.
  Έκδοση: (2023-06-01)
• The First Genome Survey and De Novo Assembly of the Short Mackerel (<i>Rastrelliger brachysoma</i>) and Indian Mackerel (<i>Rastrelliger kanagurta</i>)
  ανά: Komwit Surachat, κ.ά.
  Έκδοση: (2022-07-01)