Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties

标题
Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 48, Issue -, Pages 248-259
出版商
Elsevier BV
发表日期
2015-03-06
DOI
10.1016/j.foodhyd.2015.02.025

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