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Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract |
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| Authors: | Natchaphol Buamard Soottawat Benjakul Kunihiko Konno |
| Affiliation: | 1. Department of Food Technology, Faculty of Agro‐Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand;2. Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, Japan |
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