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Journal: Foods, 2025
Volume: 14
Number: 501
501
Article: Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species
Authors: by Yijin Liu, Xinyan Tong, Jiajia Li, Ruizhi Yang, Zhengjie Liu, Xuezhi Shi, Bin Zheng, Fang Tian and Yadong Zhao
Link: https://www.mdpi.com/2304-8158/14/3/501

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