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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

Walayat, Noman, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, María 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

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