Effect of Thermal Treatment on the Physicochemical...

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Food Biophysics 2020 / 6

Effect of Thermal Treatment on the Physicochemical Properties of Emulsion Stabilized by Gelatin from Black Tilapia (Oreochromis mossambicus) Skin

Tan, Chek-Chuan, Karim, Alias A., Uthumporn, U., Ghazali, Farid. C.
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Journal:
Food Biophysics
DOI:
10.1007/s11483-020-09638-8
Date:
June, 2020
File:
PDF, 792 KB
2020
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