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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Wolters Kluwer - Medknow
2023
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| Materias: | |
| 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 |