Physical and chemical properties of wami tilapia skin gelatin
Gelatin was extracted from the skin of tilapia (Oreochromis urolepis hornorum) and characterized according to its physical and chemical properties. It had pH 4.66, which is slightly higher than the values reported for gelatins processed by acid solubilization. In general, the ionic content was low,...
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| Publié dans: | Ciência e Tecnologia de Alimentos |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=395940117031 |
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