Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin
Version of Record online: 29 JAN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 5, pages 1093–1102, May 2013
How to Cite
Rawdkuen, S., Thitipramote, N. and Benjakul, S. (2013), Preparation and functional characterisation of fish skin gelatin and comparison with commercial gelatin. International Journal of Food Science & Technology, 48: 1093–1102. doi: 10.1111/ijfs.12067
- Issue online: 12 APR 2013
- Version of Record online: 29 JAN 2013
- Manuscript Accepted: 9 NOV 2012
- Manuscript Received: 27 JUN 2012
- Mae Fah Luang University
- Thailand Research Fund
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