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Journal: Foods, 2025
Volume: 14
Number: 621
621
Article: Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis)
Authors: by Jianwei Liao, Haohao Shi, Jiamei Wang, Guanghua Xia, Yongqiang Zhao, Gang Yu and Xuanri Shen
Link: https://www.mdpi.com/2304-8158/14/4/621

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