ONIBALA, Hens. APPLICATION OF MIXING INDEX (IP) FOR THE EVALUATION OF GEL-FORMING ABILITY IN MYOFIBRIL-PROTEIN GELS OF FISH PASTES. Jurnal Teknologi dan Industri Pangan, [S. l.], v. 21, n. 1, p. 87, 2010. Disponível em: https://journal.ipb.ac.id/jtip/article/view/2417. Acesso em: 31 dec. 2025.