Wijayanti, I.; Singh, A.; Benjakul, S.; Sookchoo, P.
Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer). Foods 2021, 10, 976.
https://doi.org/10.3390/foods10050976
AMA Style
Wijayanti I, Singh A, Benjakul S, Sookchoo P.
Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer). Foods. 2021; 10(5):976.
https://doi.org/10.3390/foods10050976
Chicago/Turabian Style
Wijayanti, Ima, Avtar Singh, Soottawat Benjakul, and Pornsatit Sookchoo.
2021. "Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)" Foods 10, no. 5: 976.
https://doi.org/10.3390/foods10050976
APA Style
Wijayanti, I., Singh, A., Benjakul, S., & Sookchoo, P.
(2021). Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer). Foods, 10(5), 976.
https://doi.org/10.3390/foods10050976