Extraction and Qualitative Analysis of Chicken feet Gelatin and Investigating Its Effect on the Physical and Chemical Properties of Marshmallow
IntroductionFoams are colloidal systems that are formed by the accumulation of gas bubbles separated from each other by thin liquid layers. Foams have attracted a lot of attention from the food industry and culinary arts due to their unique flavor and texture properties. Marshmallows are an aerated...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Ferdowsi University of Mashhad
2025-09-01
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| Serier: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Fag: | |
| Online adgang: | https://ifstrj.um.ac.ir/article_47126_8559516d9fb3c5f9d7fa3b3806717866.pdf |
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