V., Venugopal. Gel Formation of Fish Structural Proteins Under Mild Acidic Conditions: Comparison With Conventional Surimi Gelation and Applications. Fishery Technology, India, v. 40, n. 2, 2025. DOI: 10.56093/ft.v40i2.17461. Disponível em: https://epubs.icar.org.in/index.php/FT/article/view/17461. Acesso em: 20 oct. 2025.