Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines
Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-07-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1297 |