Formation and Structure of Wheat Bran Polysaccharide-Golden Threadfin Bream Surimi Blended Gel

ZHANGTao, WANGHuan, XIEHongKai, CHENYinJi

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Scientia Agricultura Sinica ›› 2025, Vol. 58 ›› Issue (5) : 1004-1016. DOI: 10.3864/j.issn.0578-1752.2025.05.014
FOOD SCIENCE AND ENGINEERING

Formation and Structure of Wheat Bran Polysaccharide-Golden Threadfin Bream Surimi Blended Gel

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2025, 58(5): 1004-1016 https://doi.org/10.3864/j.issn.0578-1752.2025.05.014

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