Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques
Physicochemical properties of extracted gelatins from porcine, bovine and chicken sources compared to that of commercial bovine and porcine gelatins have been determined. Gelatin samples were assessed for their pH, water holding capacity, fat binding capacity, foaming capacity and stability, structu...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Hibiscus Publisher Enterprise
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117871/1/117871.pdf http://psasir.upm.edu.my/id/eprint/117871/ https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/957 |
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