Biblio
“FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions.”, Food Chem, vol. 226, pp. 156-164, 2017.
, “Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature.”, J Food Sci, vol. 76, no. 7, pp. C1018-24, 2011.
, “Thermophysical characterization of tilapia myosin and its subfragments.”, J Food Sci, vol. 76, no. 7, pp. C1050-5, 2011.
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