Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

Makaleler > Tam Makale · 2009

Yazarlar: Latif Taskaya, Yi-Chen Chen, Jacek Jaczynski

LWT - Food Science and Technology, Uluslararası, Wos, 2009, cilt 43, ss 401-408

DOI: 10.1016/j.lwt.2009.08.021

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