Hamzeh, A.; Chumee, S.; Wilbrink, M.H.; Spelbrink, R.E.J.; Laus, M.C.; Yongsawatdigul, J.
Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi. Foods 2025, 14, 3444.
https://doi.org/10.3390/foods14193444
AMA Style
Hamzeh A, Chumee S, Wilbrink MH, Spelbrink REJ, Laus MC, Yongsawatdigul J.
Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi. Foods. 2025; 14(19):3444.
https://doi.org/10.3390/foods14193444
Chicago/Turabian Style
Hamzeh, Ali, Sunanta Chumee, Maarten Hotse Wilbrink, Robin Eric Jacobus Spelbrink, Marc Christiaan Laus, and Jirawat Yongsawatdigul.
2025. "Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi" Foods 14, no. 19: 3444.
https://doi.org/10.3390/foods14193444
APA Style
Hamzeh, A., Chumee, S., Wilbrink, M. H., Spelbrink, R. E. J., Laus, M. C., & Yongsawatdigul, J.
(2025). Potato Protein Suppresses Proteolytic Activity and Improves Textural Property of Tropical and Cold-Water Fish Surimi. Foods, 14(19), 3444.
https://doi.org/10.3390/foods14193444
