MAHAWANICH, T. Preparations and Properties of Surimi Gels from Tilapia and Red Tilapia. Asian Health, Science and Technology Reports, [S. l.], v. 16, n. 2, p. 105–111, 2008. Disponível em: https://ph03.tci-thaijo.org/index.php/ahstr/article/view/2381. Acesso em: 30 aug. 2026.