Characteristics and in vitro coagulation property of structured calcium compounds from cuttlebone
Cuttlebone, an underutilized byproduct of cuttlefish, remains largely unexplored regarding its properties. This study investigates the characteristics and in vitro coagulation properties of structured calcium compounds derived from cuttlebone. Dried cuttlebone powder (DCB) was calcined to form calci...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2025-07-01
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| Schriftenreihe: | Food Chemistry: X |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2590157525005474 |
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