Liu, Y.; Tong, X.; Li, J.; Yang, R.; Liu, Z.; Shi, X.; Zheng, B.; Tian, F.; Zhao, Y.
Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species. Foods 2025, 14, 501.
https://doi.org/10.3390/foods14030501
AMA Style
Liu Y, Tong X, Li J, Yang R, Liu Z, Shi X, Zheng B, Tian F, Zhao Y.
Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species. Foods. 2025; 14(3):501.
https://doi.org/10.3390/foods14030501
Chicago/Turabian Style
Liu, Yijin, Xinyan Tong, Jiajia Li, Ruizhi Yang, Zhengjie Liu, Xuezhi Shi, Bin Zheng, Fang Tian, and Yadong Zhao.
2025. "Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species" Foods 14, no. 3: 501.
https://doi.org/10.3390/foods14030501
APA Style
Liu, Y., Tong, X., Li, J., Yang, R., Liu, Z., Shi, X., Zheng, B., Tian, F., & Zhao, Y.
(2025). Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species. Foods, 14(3), 501.
https://doi.org/10.3390/foods14030501
