has been cited by the following article(s):
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[1]
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Perception and demand for healthy snacks/beverages among US consumers vary by product, health benefit, and color
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Smith, B Kassas, Z Gao - Plos one,
2023 |
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[2]
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Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos)
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Depik,
2023 |
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[3]
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ОБОСНОВАНИЕ ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНОГО ПРОДУКТА «СОСИСКИ РЫБНЫЕ» ДЛЯ ДЕТЕЙ МЛАДШЕГО ВОЗРАСТА
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Вестник Камчатского …,
2022 |
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[4]
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ОБОСНОВАНИЕ ТЕХНОЛОГИИ ФУНКЦИОНАЛЬНОГО ПРОДУКТА "СОСИСКИ РЫБНЫЕ" ДЛЯ ДЕТЕЙ МЛАДШЕГО ВОЗРАСТА
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ВЕСТНИК КАМЧАТСКОГО ГОСУДАРСТВЕННОГО ТЕХНИЧЕСКОГО УНИВЕРСИТЕТА,
2022 |
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[5]
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Converting durian-based traditional dessert into ready-to-eat durian stick through sausage technology application
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Advances in Agricultural …,
2021 |
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[6]
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Development and texture profile of wood-ear mushroom (Auricularia auricula) sausage formulated with carrageenan
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2020 |
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[7]
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Pengaruh Penambahan Gracilaria sp. terhadap Mutu Sosis Ikan Bandeng (Chanos chanos)
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2020 |
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[8]
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Emergent Sources of Prebiotics: Seaweeds and Microalgae
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Marine drugs,
2016 |
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[9]
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Development of Sea Lettuce (Ulva lactuca) and Catla (Catla catla) Incorporated Protein and Fiber Rich Fish Burger
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2016 |
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[10]
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IMPACT OF FISH AGGREGATING DEVICE ON SUSTAINABLE CAPTURE FISHERIES
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2015 |
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[11]
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Elaboración de salchichas vegetarianas con amaranthus sp (amaranto)
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2015 |
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[12]
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SEAWEED AS MICRONUTRIENTS INGREDIENT FOR FOOD SUPPLEMENT
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KnE Life Sciences,
2015 |
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[13]
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Elaboración de embutidos vegetarianos con quinua (chenopodium wild. º)
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2014 |
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[1]
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Emergent Sources of Prebiotics: Seaweeds and Microalgae
Marine Drugs,
2016
DOI:10.3390/md14020027
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