Improvement of Gel Properties of Fish Gelatin Using Gellan
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DOI: 10.1515/ijfe-2016-0410
Abstract: Abstract The impact of gellan (GL) at different levels (5–20 % of total solid) on the properties of fish gelatin (FG) gels was studied. Gel strength and hardness of FG/GL mixed gel increased, while springiness and… read more here.
Keywords: fish gelatin; gel properties; improvement gel; properties fish ... See more keywords