Quality characteristics of fried fish crackers packaged in gelatin bags: Effect of squalene and storage time-Reference-Cited by-同舟云学术

Quality characteristics of fried fish crackers packaged in gelatin bags: Effect of squalene and storage time

Published:2020-02 Issue: Volume:99 Page:105378
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Moula Ali Ali Muhammed,Caba Koro de la,Prodpran Thummanoon,Benjakul Soottawat

Funder

Higher Education Research Promotion

Office of the Higher Education Commission

Prince of Songkla University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

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3. Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication;Ali;Food Hydrocolloids,2018

4. Effect of squalene as a glycerol substitute on morphological and barrier properties of golden carp (Probarbus Jullieni) skin gelatin film;Ali;Food Hydrocolloids,2019

5. Edible films;Ansorena,2018

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