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Effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids added to predust of breaded shrimp on chemical composition and sensory properties

2020

Eskandarli, H | Sayyed-Alangi, SZ | Giasvand, Z


Bibliographic information
Journal of Food Research
Issue 2 ISSN 2676-5691
Publisher
University of Tabriz
Pagination
p. 1−12
Language
English
Note
Includes references
Type
Journal Article
Source
https://foodresearch.tabrizu.ac.ir/, Journal of Food Research

2023-11-27
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