Structural Modification of Fish Gelatin by the Addition of Gellan, κ-Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin. [electronic resource]

By: Contributor(s): Producer: 20180830Description: 1280-1291 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 83
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Publication Type: Journal Article

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