Structural Characteristics of Tilapia (Oreochromis mossambicus) Bone Gelatin: Effects of Different Liming Methods
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.960929
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1. Characterization of quinoa protein–chitosan blend edible films
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4. Effect of freezing fish skins on molecular and rheological properties of extracted gelatin
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3. Effect extraction temperature on the emulsifying properties of gelatin from black tilapia (Oreochromis mossambicus) skin;Food Hydrocolloids;2020-11
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5. Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus);Journal of Physical Science;2019-02-15
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