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For:	FANG Y, JI J, ZHANG J, LIU S, LIU J, DING Y. Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates. Food Sci Technol 2019. [DOI: 10.1590/fst.36617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]

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Cited by Other Article(s)

SHEN K, MU W, XIA S, CHEN Y, REN H, XIE X, FANG Y, HUANG G. Preparation of protein powder from the liver of Yellowfin tuna (Thunnus albacores): a comparison of acid- and alkali-aided pH-shifting. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.40120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]