2015•International Food Research JournalRequires access

Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin.

Adinda Nurul, Norizah Mhd Sarbon

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Key concepts: Gelatin, Rheology, Food science, Chemistry, Fishery, Biology, Biochemistry, Materials science

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Effects of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin. — Research Paper | ScholarLens