Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel
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DOI: 10.3390/foods12081635
Abstract: The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or… read more here.
Keywords: surimi gel; duea ching; sardine surimi; gel ... See more keywords