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Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
Home
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Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins
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Farah Badii
Farah Badii
Nazlin K. Howell
Nazlin K. Howell
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31 July 2006
journal article
Published by
Elsevier BV
in
Food Hydrocolloids
Vol. 20
(5)
,
630-640
https://doi.org/10.1016/j.foodhyd.2005.06.006
Abstract
No abstract available
Keywords
FISH GELATIN
RAMAN SPECTROSCOPY
RHEOLOGY
Cited by 266 articles