Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
Keywords: استونیتریل (PubChem CID: 6342); Swai-fish sausage; Thua nao; Rice-koji miso; Isoflavones; Oscillatory test; Creep test; Boron trifluoride (PubChem CID: 6356); Flavones (PubChem CID: 10680); Acetonitrile (PubChem CID: 6342); Acetic acid (PubChem CID: 176); Diadzin(PubChem CID: 9261); Gly