Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties

MLA

Xin Jiang, et al. “Influence of Starch on Freeze-Thaw Stability of Hypophthalmichthys Molitrix Surimi Gel Observed via Ice Crystal Distribution and Gel Properties.” Food Chemistry: X, vol. 24, no. 101995-, Dec. 2024. EBSCOhost, https://doi.org/10.1016/j.fochx.2024.101995.

APA

Xin Jiang, Qianqian Liang, & Wenzheng Shi. (2024). Influence of starch on freeze-thaw stability of Hypophthalmichthys molitrix surimi gel observed via ice crystal distribution and gel properties. Food Chemistry: X, 24(101995-). https://doi.org/10.1016/j.fochx.2024.101995

Chicago

Xin Jiang, Qianqian Liang, and Wenzheng Shi. 2024. “Influence of Starch on Freeze-Thaw Stability of Hypophthalmichthys Molitrix Surimi Gel Observed via Ice Crystal Distribution and Gel Properties.” Food Chemistry: X 24 (101995-). doi:10.1016/j.fochx.2024.101995.