Gélatines de poisson : Préparation, propriétés et applications [Fish gelatins : Preparation, properties and applications]
Foods and pharmaceutical industries all over the world attend an increasing demand for gelatin, a biopolymer derived from collagen. Gelatins are widely used due to their biocompatibility, biodegradation, physical and functional properties. Porcine and bovine gelatins, the most commonly used, are sub...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Société Algérienne de Nutrition
2016-06-01
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| Series: | Nutrition & Santé |
| Subjects: | |
| Online Access: | http://www.nutrition-sante.dz/articles/gelatines-de-poisson-preparation-proprietes-et-applications-mourad-jridi-moncef-nasri-nutr-sante-2016-vol-05-n-01-45-59 |