2015•International Food Research JournalRequires access

Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin.

H. I. Rasli, Norizah Mhd Sarbon

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Key concepts: Gelatin, Rheology, Food science, Chemistry, Materials science, Biochemistry, Composite material

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Effects of different drying methods on the rheological, functional and structural properties of chicken skin gelatin compared to bovine gelatin. — Research Paper | ScholarLens