Fei, S. Et Al. 2024. Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers. International Journal of Biological Macromolecules , vol.258 .

Fei, S., Li, Y., Liu, K., Wang, H., HASSIBELNABY, A. M. A., & Tan, M., (2024). Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers. International Journal of Biological Macromolecules , vol.258.

Fei, Siyuan Et Al. "Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers," International Journal of Biological Macromolecules , vol.258, 2024

Fei, Siyuan Et Al. "Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers." International Journal of Biological Macromolecules , vol.258, 2024

Fei, S. Et Al. (2024) . "Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers." International Journal of Biological Macromolecules , vol.258.

@article{article, author={Siyuan Fei Et Al. }, title={Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers}, journal={International Journal of Biological Macromolecules}, year=2024}