Rheological and physico-chemical properties of gelatin extracted from the skin of a few species of freshwater carp
Version of Record online: 3 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1758–1764, July 2014
How to Cite
Madhamuthanalli, C. V. and Bangalore, S. A. (2014), Rheological and physico-chemical properties of gelatin extracted from the skin of a few species of freshwater carp. International Journal of Food Science & Technology, 49: 1758–1764. doi: 10.1111/ijfs.12511
- Issue online: 18 JUN 2014
- Version of Record online: 3 MAR 2014
- Manuscript Accepted: 8 JAN 2014
- Manuscript Received: 28 JUN 2013
- National Agriculture Innovation Project
- Indian Council of Agricultural Research
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