Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6405162 | LWT - Food Science and Technology | 2012 | 7 Pages |
Abstract
⺠We have extracted high yield of gelatin from the fish bones. ⺠The extracted gelatin had no protein degradation. ⺠This fish gelatin had high viscosity, gel strength and WHC of bone gelatin find them a better alternative for animal gelatin.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
R. Jeya Shakila, E. Jeevithan, A. Varatharajakumar, G. Jeyasekaran, D. Sukumar,