Walayat, N.; Liu, J.; Nawaz, A.; Aadil, R.M.; López-Pedrouso, M.; Lorenzo, J.M.
Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants 2022, 11, 486.
https://doi.org/10.3390/antiox11030486
AMA Style
Walayat N, Liu J, Nawaz A, Aadil RM, López-Pedrouso M, Lorenzo JM.
Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants. 2022; 11(3):486.
https://doi.org/10.3390/antiox11030486
Chicago/Turabian Style
Walayat, Noman, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, MarÃa López-Pedrouso, and José M. Lorenzo.
2022. "Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives" Antioxidants 11, no. 3: 486.
https://doi.org/10.3390/antiox11030486
APA Style
Walayat, N., Liu, J., Nawaz, A., Aadil, R. M., López-Pedrouso, M., & Lorenzo, J. M.
(2022). Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives. Antioxidants, 11(3), 486.
https://doi.org/10.3390/antiox11030486