# The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

> Research article (Food Chemistry, 2015) · cited 105× · AI/ML

**Wikidata**: [openalex:W2035573155](https://www.wikidata.org/wiki/openalex:W2035573155)  
**Source**: https://4ort.xyz/entity/the-effect-of-curdlan-on-the-rheological-properties-of-restructured-ribbonfish-trichiurus-spp-meat-gel