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Journal: Foods, 2025
Volume: 14
Number: 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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