Acid-Induced Gelation of European Eel Protein Isolate Fortified with Fish Oil: Enhancement of Physicochemical, Microstructural and Thermal Properties. Nor. Afr. J. Food Nutr. Res. [Internet]. 2026 Jan. 17 [cited 2026 Apr. 4];9(SI). Available from: https://www.ojs.ktobah.com/home/article/view/895