Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of κ-carrageenan on the structure and rheological properties of fish gelatin
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 239, Issue -, Pages 92-103
Publisher
Elsevier BV
Online
2018-06-14
DOI
10.1016/j.jfoodeng.2018.05.035

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.