Chen, J.; Zhao, J.; Li, X.; Liu, Q.; Kong, B.
Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods 2021, 10, 1460.
https://doi.org/10.3390/foods10071460
AMA Style
Chen J, Zhao J, Li X, Liu Q, Kong B.
Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods. 2021; 10(7):1460.
https://doi.org/10.3390/foods10071460
Chicago/Turabian Style
Chen, Jiaxin, Jinhai Zhao, Xin Li, Qian Liu, and Baohua Kong.
2021. "Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages" Foods 10, no. 7: 1460.
https://doi.org/10.3390/foods10071460
APA Style
Chen, J., Zhao, J., Li, X., Liu, Q., & Kong, B.
(2021). Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods, 10(7), 1460.
https://doi.org/10.3390/foods10071460