# Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities

> Research article (International Journal of Biological Macromolecules, 2019) · cited 45× · AI/ML

**Wikidata**: [openalex:W2945327601](https://www.wikidata.org/wiki/openalex:W2945327601)  
**Source**: https://4ort.xyz/entity/chitosan-hydrogel-inclusion-in-fish-mince-based-emulsion-sausages-effect-of-gel-interaction-on-functional-and-physicoche