Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride-Reference-Cited by-同舟云学术

Property of Fish Gelatin gel as Affected by the Incorporation of Gellan and Calcium Chloride

Published:2017-06-08 Issue:3 Volume:12 Page:339-347
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Petcharat Tanyamon,Benjakul Soottawat

Funder

The Thailand Research Fund

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s11483-017-9489-0/fulltext.html

Reference33 articles.

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3. H. Yasin, A.S. Babji, A.S. Norrakiah, LWT - Food Sci. Technol. 77, 72–79 (2017)

4. S. Sinthusamran, S. Benjakul, H. Kishimura, Int. J. Biol. Macromol. 73, 146–153 (2015)

5. H. Liu, D. Li, S. Guo, LWT - Food Sci. Technol. 41(8), 1425–1430 (2008)

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