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Journal: Foods, 2022
Volume: 11
Number: 2517

Article: Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels
Authors: by Shuang Li, Songyi Lin, Pengfei Jiang, Zhijie Bao, Sibo Li and Na Sun
Link: https://www.mdpi.com/2304-8158/11/16/2517

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