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Effects of polysaccharides and soy protein isolate on the gel properties and molecular structure of squid (Dosidicus gigas) surimi

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Mingyuan Li, Xin Jiang, Yurui Zhang, Xuehua Zhang, Jianrong Ma, Yuan Gu, Xin Song, Wenzheng Shi
Formato:	Artículo Open Access
Publicado:	Wiley 2025
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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