The effect of additional sucrose on the value of tensile strength and elongation of chicken legs gelatin film

Gelatin is a clear, flavorless, and colorless biopolymer formed by the denaturation of collagen protein in animal tissues. Gelatin is an important ingredient in the manufacture of capsule shell films. The tensile strength and elongation values of gelatin film indicate its quality. Sucrose is one of...

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Detalles Bibliográficos
Autores principales: Fauziyah, Begum, Fatimatussholichah, Dyah, Syarifah, Aldila Raudatus, Ma'arif, Burhan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wolters Kluwer - Medknow 2023
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10026323/
https://www.ncbi.nlm.nih.gov/pubmed/36950470
http://dx.doi.org/10.4103/japtr.japtr_388_22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10026323/
https://www.ncbi.nlm.nih.gov/pubmed/36950470
http://dx.doi.org/10.4103/japtr.japtr_388_22

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