Effect of furcellaran incorporation on gel properties of sardine surimi

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dc.contributor.authorTanyamon Petcharat
dc.contributor.authorManat Chaijan
dc.contributor.authorSupatra Karnjanapratum
dc.date.accessioned2025-07-21T06:05:29Z
dc.date.issued2021-07-09
dc.identifier.doi10.1111/ijfs.15246
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/10502
dc.subjectChewiness
dc.subject.classificationMeat and Animal Product Quality
dc.titleEffect of furcellaran incorporation on gel properties of sardine surimi
dc.typeArticle

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