Visco-elastic and flow properties of gelatin from the bone of freshwater fish (Cirrhinus mrigala)

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Chandra, M V ^a   Shamasundar, B A ^a   Kumar, P Ramesh ^b  

^a University   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bloom value; Flow behavior; Gelatin and bone

Indexed keywords

AMINO ACID; FRESH WATER; GELATIN;

ANIMAL; ARTICLE; BLOOM VALUE; BONE; CHEMISTRY; ELASTICITY; FISH; FLOW BEHAVIOR; FOOD HANDLING; GEL; GEL CHROMATOGRAPHY; GELATIN AND BONE; MOLECULAR WEIGHT; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SPECTROFLUOROMETRY; TEMPERATURE; VISCOSITY;

BLOOM VALUE; FLOW BEHAVIOR; GELATIN AND BONE;

AMINO ACIDS; ANIMALS; BONE AND BONES; CHROMATOGRAPHY, GEL; ELASTICITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISHES; FOOD HANDLING; FRESH WATER; GELATIN; GELS; HYDROGEN-ION CONCENTRATION; MOLECULAR WEIGHT; SPECTROMETRY, FLUORESCENCE; TEMPERATURE; VISCOSITY;

CIRRHINUS MRIGALA;

EID: 84880584268     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12158     Document Type: Article

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