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Chitosan Gel Prepared with Citric Acid as the Food Acidulan..:
Chattopadhyay, Kasturi
;
Xavier, K. A. Martin
;
Ngasotter, Soibam
...
ACS Omega. 8 (2023) 8 - p. 7829-7837 , 2023
Link:
https://doi.org/10.1021/acsomega.2c07538
RT Journal T1
Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages
UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acsomega.2c07538&Exemplar=1&LAN=DE A1 Chattopadhyay, Kasturi A1 Xavier, K. A. Martin A1 Ngasotter, Soibam A1 Karmakar, Sutanu A1 Balange, Amjad A1 Nayak, Binaya Bhusan PB American Chemical Society (ACS) YR 2023 SN 2470-1343 SN 2470-1343 JF ACS Omega VO 8 IS 8 SP 7829 OP 7837 LK http://dx.doi.org/https://doi.org/10.1021/acsomega.2c07538 DO https://doi.org/10.1021/acsomega.2c07538 SF ELIB - SuUB Bremen
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