Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin

Publication date: Available online 8 October 2020Source: Food StructureAuthor(s): Ahlam Abuibaid, Aysha AlSenaani, Fatalla Hamed, Phanat Kittiphattanabawon, Sajid Maqsood

Source: Food Structure - October 9, 2020 Category: Food Science Source Type: research