Effect of Ratio and Freeze–Thaw Cycles on Hydrogel Physochemical Properties Derived from Spirulina (Arthrospira platensis) Protein Concentrate and Carrageenan for Sausage Application

Food and Bioprocess Technology 2026

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Authors: Cindy Sannia Wulandari, Arima Diah Setiowati, Andriati Ningrum

DOI: 10.1007/s11947-026-04263-8

Cited by: 1

References: 88

Fields of Study & Subjects

Meat and Animal Product Quality Collagen: Extraction and Characterization Nanocomposite Films for Food Packaging

References 88