Kim, Y.Y.; Bashir, K.M.I.; Kang, S.; Park, Y.; Sohn, J.H.; Choi, J.-S.
Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution. Gels 2024, 10, 740.
https://doi.org/10.3390/gels10110740
AMA Style
Kim YY, Bashir KMI, Kang S, Park Y, Sohn JH, Choi J-S.
Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution. Gels. 2024; 10(11):740.
https://doi.org/10.3390/gels10110740
Chicago/Turabian Style
Kim, Ye Youl, Khawaja Muhammad Imran Bashir, Seonyeong Kang, Yongjoon Park, Jae Hak Sohn, and Jae-Suk Choi.
2024. "Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution" Gels 10, no. 11: 740.
https://doi.org/10.3390/gels10110740
APA Style
Kim, Y. Y., Bashir, K. M. I., Kang, S., Park, Y., Sohn, J. H., & Choi, J.-S.
(2024). Development and Quality Enhancement of Fried Fish Cake Prototype with Transglutaminase, Trehalose, and Herbal Oil for Room Temperature Distribution. Gels, 10(11), 740.
https://doi.org/10.3390/gels10110740
