Lv11
32 积分 2024-10-08 加入
A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi
2小时前
待确认
Study on the structure and preservation mechanism of 3D-Printed surimi with Ca2+ and Xylo-oligosaccharides
1个月前
已完结
Combined effects of high‐pressure processing and polysaccharides on the characteristics and microstructure of low‐salt threadfin bream surimi gel
1个月前
已完结
Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
1个月前
已完结
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