{"title":"添加了辣木叶粉的鲮鱼球的物理、营养和感官特征","authors":"Lilatul Isra, Md. Sadek Ali, Umme Salma, Md. Anisur Rahman, M. Haq","doi":"10.1016/j.focha.2024.100715","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physical, nutritional, and sensory characterization of pangas (Pangasianodon hypophthalmus) fish ball incorporated with moringa leaves powder\",\"authors\":\"Lilatul Isra, Md. Sadek Ali, Umme Salma, Md. Anisur Rahman, M. Haq\",\"doi\":\"10.1016/j.focha.2024.100715\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":73040,\"journal\":{\"name\":\"Food chemistry advances\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food chemistry advances\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.focha.2024.100715\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.focha.2024.100715","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0