Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
نویسندگان
چکیده
1. Abson, R., Gaddipati, S.R., Hort, J., Mitchell, J.R., Wolf, B., Hill, S.E. (2014). A comparison of the sensory and rheological properties molecular particulate forms xanthan gum. Food Hydrocolloids, 35, 85-90. https://doi.org/10.1016/j.food.... CrossRef Google Scholar
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ژورنال
عنوان ژورنال: Polish Journal of Food and Nutrition Sciences
سال: 2023
ISSN: ['1230-0322', '2083-6007']
DOI: https://doi.org/10.31883/pjfns/170219