Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques

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Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques

Physicochemical properties of extracted gelatins from porcine, bovine and chicken sources compared to that of commercial bovine and porcine gelatins have been determined. Gelatin samples were assessed for their pH, water holding capacity, fat binding capacity, foaming capacity and stability, structu...

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Bibliographic Details
Main Authors:	Jamaluddin, Juhazliana, Abbasiliasi, Sahar, Sazili, Awis Qurni, Mustafa, Shuhaimi
Format:	Article
Language:	English
Published:	Hibiscus Publisher Enterprise 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/117871/ http://psasir.upm.edu.my/id/eprint/117871/1/117871.pdf

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