Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times
| Autor: | Geonzon, Lester C., Takagi, Hazuku, Hayano, Yumika, Draget, Kurt Ingar, Nordgård, Catherine Taylor, Matsukawa, Shingo |
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| Zdroj: | In Food Hydrocolloids November 2024 156 |
| Databáze: | ScienceDirect |
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