著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
F BADII and N HOWELL,"Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins",Food Hydrocolloids,0268-005X,Elsevier BV,2006-07,20,5,630-640,https://cir.nii.ac.jp/crid/1362825893319964288,https://doi.org/10.1016/j.foodhyd.2005.06.006