Characteristics of surimi‐like gels made of protein isolate extracted from catfish byproducts - koreascholar

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Characteristics of surimi‐like gels made of protein isolate extracted from catfish byproducts

Y Zhang, S K C Chang

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418452

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식품과 기계 (Food and Machinery)

제19권 제1호 (2022.12)
p.58

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Y Zhang(Coastal Research and Extension Center, Mississippi State University)
S K C Chang(Coastal Research and Extension Center, Mississippi State University)

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