IMPACTS OF PLASTICIZER AND PRE-HEATING CONDITIONS ON PROPERTIES OF BOVINE AND FISH GELATIN FILMS FABRICATED BY THERMO-COMPRESSION MOLDING TECHNIQUE
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DOI: 10.14674/ijfs-611
Abstract: Bovine and fish gelatin films were prepared by thermo-compression molding technique. This study investigated the effects of glycerol levels (15-35%) and resin pre-heating conditions including pre-heating temperatures (120, 140 and 160°C) and times (5 and… read more here.
Keywords: gelatin films; thermo compression; fish gelatin; bovine fish ... See more keywords