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Elucidating the rheological and thermal properties of mixed fish and pork skin gelatin gels: Effects of cooling conditions and incubation times

Lester C. Geonzon; Hazuku Takagi; Yumika Hayano; Kurt Ingar Draget; Catherine Taylor Nordgård; Shingo Matsukawa
Food Hydrocolloids · Vol. 156 · pp. 110317 · 2024
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume156
Pages110317
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110317
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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