Chicken gelatin modification by caffeic acid: A response surface methodology investigation
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Title
Chicken gelatin modification by caffeic acid: A response surface methodology investigation
Authors
Keywords
Chicken gelatin, Poultry by-product, Physicochemical property, Natural cross-linking, Gel strength
Journal
FOOD CHEMISTRY
Volume 351, Issue -, Pages 129269
Publisher
Elsevier BV
Online
2021-02-09
DOI
10.1016/j.foodchem.2021.129269
References
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