Wei, L.; Ren, Y.; Huang, L.; Ye, X.; Li, H.; Li, J.; Cao, J.; Liu, X.
Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate. Gels 2024, 10, 111.
https://doi.org/10.3390/gels10020111
AMA Style
Wei L, Ren Y, Huang L, Ye X, Li H, Li J, Cao J, Liu X.
Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate. Gels. 2024; 10(2):111.
https://doi.org/10.3390/gels10020111
Chicago/Turabian Style
Wei, Lai, Yuqing Ren, Lu Huang, Xinnan Ye, He Li, Jian Li, Jinnuo Cao, and Xinqi Liu.
2024. "Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate" Gels 10, no. 2: 111.
https://doi.org/10.3390/gels10020111
APA Style
Wei, L., Ren, Y., Huang, L., Ye, X., Li, H., Li, J., Cao, J., & Liu, X.
(2024). Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate. Gels, 10(2), 111.
https://doi.org/10.3390/gels10020111
