Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu (Labeo rohita)
Author:
Funder
CSIR-Central Food Technological Research Institute, Mysore
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2699-0/fulltext.html
Reference36 articles.
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2. Benjakul S, Oungbho K, Visessanguan W et al (2009) Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chem 116:445–451
3. Bergman I, Loxley R (1963) Two improved and simplified methods for the spectrophotometric determination of hydroxyproline. Anal Chem 35:1961–1965
4. Carbonaro M, Nucara A (2010) Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region. Amino Acids 38:679–690
5. Chandra MV, Shamasundar BA (2015) Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla. Food Hydrocoll 48:47–54
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