Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties.

Food Sci Biotechnol · 2026 · PMC12946625 · PMID 41766991

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highly significantno p-value reported

Among the model terms, moisture content (A) was statistically significant, with a highly significant p -value of 0.0005, highlighting its strong influence on the breaking force.

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