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The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks
The effects of fish meat and fish bone addition on nutritional value, texture and microstructure of optimised fried snacks
2019
Asad Nawaz
Zhouyi Xiong
Hanguo Xiong
Lei Chen
Pengkai Wang
Ishtiaq Ahmad
Chun Hu
Sana Irshad
Shinawar Waseem Ali
Keywords:
Microstructure
Fish bone
Food science
Chemistry
Chromatography
Response surface methodology
Correction
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