Article ID Journal Published Year Pages File Type
6405162 LWT - Food Science and Technology 2012 7 Pages PDF
Abstract
► We have extracted high yield of gelatin from the fish bones. ► The extracted gelatin had no protein degradation. ► This fish gelatin had high viscosity, gel strength and WHC of bone gelatin find them a better alternative for animal gelatin.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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