Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince-Reference-Cited by-同舟云学术

Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish: Influence of gelatin on the gel-forming ability of fish mince

Published:2009-01 Issue:1 Volume:23 Page:132-145
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Binsi P.K.,Shamasundar B.A.,Dileep A.O.,Badii F.,Howell N.K.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Influence of transglutaminase treatment on the thermoreversible gelation of gelatin;Babin;Food Hydocolloids,2001

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