Citations (3)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
Zhiyu Xiong, Tong Shi, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan & Ruichang Gao. (2022) Gel performance of surimi induced by various thermal technologies: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
Read now
Read now
Articles from other publishers (2)
Kamal Gandhi, Priyae Brath Gautam, Kuldeep Kumar, Rajan Sharma & Bimlesh Mann. (2021) Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex. Journal of Food Measurement and Characterization 15:3, pages 2831-2841.
Crossref
Crossref
Tesfaye F. Bedane, Geraldine Quinn & James G. Lyng. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
743
766
.