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Effects of lysine and arginine on the properties of low-salt mince gel from striped catfish (Pangasianodon hypophthalmus) |
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| Authors: | Natchaphol Buamard Mohammad Akram Javith Amjad Khansaheb Balange Gopal Krishna Soottawat Benjakul |
| Affiliation: | 1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand;2. Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, 400061 India |
| Abstract: | |
| Keywords: | arginine gelation low salt lysine mince Pangas striped catfish |