Optimization of extraction process of plant-based gelatin replacer

Gelatin is one of the most widely used food ingredients, with wide applications in the food industry. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad...

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Bibliographic Details

Main Authors:	Jaswir, I, Alotaibi, A, Jamal, P, Octavianti, F, Lestari, W, Hendri, R, Alkahtani, H
Format:	Article
Language:	English en_US
Published:	Univ Putra Malaysia Press 2024
Subjects:	Gelatin replacer Mango peel Sensory properties Viscosity
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