Effect extraction temperature on the emulsifying properties of gelatin from black tilapia (Oreochromis mossambicus) skin - Concepedia

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Effect extraction temperature on the emulsifying properties of gelatin from black tilapia (Oreochromis mossambicus) skin

63

Citations

30

References

2020

Year

Chek-Chuan Tan, A.A. Karim, U. Uthumporn, Farid Che Ghazali

Food Hydrocolloids

Food ChemistryFood ColloidOreochromis MossambicusMicroemulsionFood EngineeringFood ProcessingDermatologyBlack TilapiaEffect Extraction TemperatureEmulsionHealth Sciences

References

	Year	Citations

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