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2008•Food HydrocolloidsRequires access

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

A.A. Karim, Rajeev Bhat

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Key concepts: Gelatin, Fish <Actinopterygii>, Ingredient, Biotechnology, Food processing, Food science, Business, Chemistry

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Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins — Research Paper | ScholarLens