Crossmark

Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi

Published Online: 2020-06-01

Published Print: 2021-02

Authors

Murthy, L. Narasimha

Phadke, Girija Gajanan

Jeyakumari, A.

Ravishankar, C. N.
Funding

Funding for this research was provided by:

Indian Council of Agricultural Research
License Information

Text and Data Mining valid from 2020-06-01

Version of Record valid from 2020-06-01
More Information

Article History

Revised: 19 May 2020

Accepted: 26 May 2020

First Online: 1 June 2020

Document is current