[1]
S. Tanuja, P. Viji, A. A. Zynudheen, G. Ninan, and C. G. Joshy, “Composition, Textural Quality and Gel Strength of Surimi Prepared from Striped Catfish (Pangasianodon hypophthalmus, Souvage, 1878)”, Fish. Technol., vol. 51, no. 2, May 2025, doi: 10.56093/ft.v51i2.39993.