Texture profile analysis and functional properties of gelatin from the skin of three species of fresh water fish

International Journal of Food Properties

Volumn 18, Issue 3, 2015, Pages 572-584

  Chandra, M V ^a   Shamasundar, B A ^a  

^a University   (India)

Author keywords

Carp; Cohesiveness; Emulsion capacity; Gelatin; Hardness; Texture

Indexed keywords

EMULSIFICATION; FISH; HARDNESS; SODIUM CHLORIDE; SOLUBILITY; WATER;

CAPACITY VALUE; CARP; CHLORIDE CONCENTRATIONS; COHESIVENESS; FUNCTIONAL PROPERTIES; GELATIN; GELATIN SAMPLES; TEXTURE PROFILE ANALYSIS;

TEXTURES;

CYPRINIDAE; SUS;

EID: 84921340611     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.845787     Document Type: Article

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