| Original language | American English |
|---|---|
| Pages (from-to) | 1360-1368 |
| Number of pages | 9 |
| Journal | International Journal of Food Science and Technology |
| DOIs | |
| State | Published - 1 Jun 2016 |
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Tolano-Villaverde, I. J., Ezquerra-Brauer, J. M., Ocano-Higuera, V. M., Torres-Arreola, W., Ramirez-Wong, B., Herrera-Urbina, R., & Marquez-Rios, E. (2016). Effect of pH and chitosan concentration on gelation of protein concentrate from giant squid mantle (Dosidicus gigas). International Journal of Food Science and Technology, 1360-1368. https://doi.org/10.1111/ijfs.13095