✦ LIBER ✦

Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin

✍ Scribed by Rawdkuen, Saroat; Thitipramote, Natthawut; Benjakul, Soottawat

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Preparation and characterisation of chic

✍ Norizah Mhd Sarbon; Farah Badii; Nazlin K. Howell 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 638 KB

Properties of Alaska Pollock Skin Gelati

✍ Peng Zhou; Steven J. Mulvaney; Joe M. Regenstein 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 502 KB

Characteristics and functional propertie

✍ Lassoued, Imen (author);Jridi, Mourad (author);Nasri, Rim (author);Dammak, Aicha 📂 Article 📅 2014 🏛 Elsevier 🌐 English ⚖ 813 KB

Characteristics and functional propertie

✍ Lassoued, Imen (author);Jridi, Mourad (author);Nasri, Rim (author);Dammak, Aicha 📂 Article 📅 2014 🏛 Elsevier 🌐 English ⚖ 813 KB

Development and characterisation of blen

✍ Arfat, Yasir Ali; Benjakul, Soottawat; Prodpran, Thummanoon; Osako, Kazufumi 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 985 KB

Preparation and functional properties of

✍ Hosseini, Seyed Fakhreddin; Rezaei, Masoud; Zandi, Mojgan; Ghavi, Farhid Farahma 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 333 KB