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Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin
by
Sow, Li Cheng
,
Kong
,
Karmaine
,
Yang, Hongshun
Published in
Journal of food science
(01.05.2018)
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economics
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animals
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atomic force microscopy
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atomic structure
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calcium chloride
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carrageenan
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complex formation
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Wiley Online Library - Core collection (SURFmarket)
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