Bioactive compounds from the mosambi (Citrus limetta) peel and their fortification into tilapia surimi improve gelling and textural properties
Sanjeev Sharma, Ranendra K. Majumdar, Naresh Kumar Mehta
Topics & Concepts
TilapiaChemistryFood scienceEthanolFortificationFish <Actinopterygii>ChromatographyBiochemistryFisheryBiologyBotanical Research and ApplicationsPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying Processes