PDF) CHARACTERISTICS OF FISHBALL ON VARIOUS CONCENTRATION OF CARRAGEENAN FROM DIFFERENT HARVEST TIME OF KAPPAPHYCUS ALVAREZII
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PDF) CHARACTERISTICS OF FISHBALL ON VARIOUS CONCENTRATION OF CARRAGEENAN FROM DIFFERENT HARVEST TIME OF KAPPAPHYCUS ALVAREZII
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PDF) CHARACTERISTICS OF FISHBALL ON VARIOUS CONCENTRATION OF CARRAGEENAN FROM DIFFERENT HARVEST TIME OF KAPPAPHYCUS ALVAREZII
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Kappa-carrageenan improves the gelation and structures of soy protein isolate through the formation of hydrogen bonding and electrostatic interactions - ScienceDirect
