Taktak, W. (2026) “Acid-Induced Gelation of European Eel Protein Isolate Fortified with Fish Oil: Enhancement of Physicochemical, Microstructural and Thermal Properties”, The North African Journal of Food and Nutrition Research, 9(SI). Available at: https://www.ojs.ktobah.com/home/article/view/895 (Accessed: 13 June 2026).