Article ID Journal Published Year Pages File Type
6987843 Food Hydrocolloids 2015 10 Pages PDF
Abstract
Thermodynamic (a) and rheological (b) properties of chicken skin gelatin (3, 5 or 10%) and whey protein (10%) mixtures in distilled water.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
The effect of chicken skin gelatin and whey protein interactions on rheological and thermal properties
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