|
Publication
|
Title of Article |
Utilization of a hydrogel made from mixed pectin/fish bone powder as a fat replacer in beef patty |
Date of Acceptance |
7 June 2025 |
Journal |
Title of Journal |
Applied Food Research |
Standard |
SCOPUS Q1 |
Institute of Journal |
Elsevier B.V., Netherlands. |
ISBN/ISSN |
2772-5022 |
Volume |
5 |
Issue |
2 |
Month |
December |
Year of Publication |
2025 |
Page |
1-9 |
Abstract |
- |
Keyword |
Pineapple peel, Beef patty, Fat replacer, Fish bone powder, Storage stability |
Author |
|
Reviewing Status |
มีผู้ประเมินอิสระ |
Status |
ตีพิมพ์แล้ว |
Level of Publication |
นานาชาติ |
citation |
false |
Part of thesis |
true |
ใช้สำหรับสำเร็จการศึกษา |
เป็น |
Attach file |
|
Citation |
0
|
|
|
|
|
|
|