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Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (Oreochromis mossambicus)
This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5–2.0% w/w) on the rheological properties of fish gelatin (1.5–6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gela...
Autores principales: | Zhou, Qijia, Zhang, Zhiping, Huang, Yiqun, Niu, Lihong, Miao, Junjian, Lai, Keqiang |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497695/ https://www.ncbi.nlm.nih.gov/pubmed/36140939 http://dx.doi.org/10.3390/foods11182812 |
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