Ran, G.; Zhang, Q.; Liao, Y.; Xu, L.; Zou, Q.
Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker. Gels 2025, 11, 469.
https://doi.org/10.3390/gels11060469
AMA Style
Ran G, Zhang Q, Liao Y, Xu L, Zou Q.
Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker. Gels. 2025; 11(6):469.
https://doi.org/10.3390/gels11060469
Chicago/Turabian Style
Ran, Guilian, Qiang Zhang, Yiping Liao, Liufang Xu, and Qiang Zou.
2025. "Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker" Gels 11, no. 6: 469.
https://doi.org/10.3390/gels11060469
APA Style
Ran, G., Zhang, Q., Liao, Y., Xu, L., & Zou, Q.
(2025). Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker. Gels, 11(6), 469.
https://doi.org/10.3390/gels11060469