Structural characteristics of camel-bone gelatin by demineralization and extraction
Camel bone was demineralized through HCl acidulation process at different concentrations (0.0%, 1.5%, 3.0%, and 6.0%) over 1–5 days. The level of demineralization was acid concentration and soaking time dependent. Highest demineralization (62.0%) was recorded in bone sample treated with 6.0% dilute...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English English |
| Published: |
Taylor and Francis Inc.
2017
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/63134/ http://irep.iium.edu.my/63134/1/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_article.pdf http://irep.iium.edu.my/63134/2/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_scopus.pdf http://irep.iium.edu.my/63134/13/63134_Structural%20characteristics%20of%20camel-bone.pdf |
Internet
http://irep.iium.edu.my/63134/http://irep.iium.edu.my/63134/1/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_article.pdf
http://irep.iium.edu.my/63134/2/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_scopus.pdf
http://irep.iium.edu.my/63134/13/63134_Structural%20characteristics%20of%20camel-bone.pdf