Chemical compositions and functional properties of gelatin from pre-cooked tuna fin
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01509.x/fullpdf
Reference64 articles.
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3. Foaming properties of selected plant and animal proteins;Bolnedi;Journal of Food Science,1995
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