Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels
Crossref DOI link: https://doi.org/10.1007/s13197-017-2496-9
Published Online: 2017-01-31
Published Print: 2017-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Binsi, P. K.
Nayak, Natasha
Sarkar, P. C.
Joshy, C. G.
Ninan, George
Ravishankar, C. N.
Funding for this research was provided by:
Ministry of food Processing Industries (India) (SERB/MOFPI/0038/2013)
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