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1.
Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages.
ACS Omega
; 8(8): 7829-7837, 2023 Feb 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-36873013
2.
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.
Int J Biol Macromol
; 134: 1063-1069, 2019 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31128188
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