Fan, X.; Zhang, X.; Zhou, Y.; Song, M.; Li, M.; Benjakul, S.; Li, Z.; Zhao, Q.
Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi–Flour Blends. Foods 2025, 14, 2851.
https://doi.org/10.3390/foods14162851
AMA Style
Fan X, Zhang X, Zhou Y, Song M, Li M, Benjakul S, Li Z, Zhao Q.
Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi–Flour Blends. Foods. 2025; 14(16):2851.
https://doi.org/10.3390/foods14162851
Chicago/Turabian Style
Fan, Xinru, Xinyue Zhang, Yingying Zhou, Maodong Song, Meng Li, Soottawat Benjakul, Zhibo Li, and Qiancheng Zhao.
2025. "Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi–Flour Blends" Foods 14, no. 16: 2851.
https://doi.org/10.3390/foods14162851
APA Style
Fan, X., Zhang, X., Zhou, Y., Song, M., Li, M., Benjakul, S., Li, Z., & Zhao, Q.
(2025). Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi–Flour Blends. Foods, 14(16), 2851.
https://doi.org/10.3390/foods14162851
