TY  - JOUR
AU  - Walayat, Noman
AU  - Blanch Rojo, María
AU  - Moreno Conde, Helena María
PY  - 2025
DO  - 10.3390/gels11020142
UR  - https://hdl.handle.net/20.500.14352/118834
T2  - Gels
AB  - Surimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content. However, to achieve the desired texture, a significant...
LA  - eng
M2  - 1
PB  - MDPI
KW  - Gelation challenges
KW  - Low salt
KW  - Physicochemical properties
KW  - Surimi
KW  - Technological additives
TI  - Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
TY  - journal article
VL  - 11
ER  -