Article Versions Notes

Huang X, Liu Q, Wang P, Song C, Ma H, Hong P, Zhou C. Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System. Foods. 2024; 13(1):169. https://doi.org/10.3390/foods13010169

Huang, Xiaobing, Qingguan Liu, Pengkai Wang, Chunyong Song, Huanta Ma, Pengzhi Hong, and Chunxia Zhou. 2024. "Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System" Foods 13, no. 1: 169. https://doi.org/10.3390/foods13010169

Huang, X., Liu, Q., Wang, P., Song, C., Ma, H., Hong, P., & Zhou, C. (2024). Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System. Foods, 13(1), 169. https://doi.org/10.3390/foods13010169