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	1.	Physical, mechanical, and barrier properties of carp and mammalian skin gelatin films. [electronic resource] by Ninan, George Joseph, Jose Abubacker, Zynudheen Producer: 20110912 In: Journal of food science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis. [electronic resource] by Unnikrishnan, Parvathy Puthenveetil Kizhakkethil, Binsi Annamalai, Jeyakumari Ninan, George Aliyamveetil Abubacker, Zynudheen Chandragiri Nagarajarao, Ravishankar Publication details: Journal of food science and technology Apr 2019 In: Journal of food science and technology vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise. [electronic resource] by Unnikrishnan, Parvathy Puthenveetil Kizhakkethil, Binsi Anant Jadhav, Madhurima Sivam, Visnuvinayagam Ashraf, P Muhamed Ninan, George Aliyamveetil Abubacker, Zynudheen Publication details: Journal of food science and technology Feb 2020 In: Journal of food science and technology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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