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Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
(Food Science and Technology International, 2015)
Sensory Studies on Snacks and Dips Elaborated with Lionfish SurimiEstudios Sensoriales en Snacks y Dips Elaborados con Surimi de Pez León
(Journal of Culinary Science & Technology, 27/11/2021)