Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

Biochemistry and molecular biology

Publication Details

Food Chemistry, Vol.139, Issues 1-4, 15 August 2013, pp. 347-354,

doi.org/10.1016/j.foodchem.2013.01.017.

Abstract

Gelatines were extracted from mackerel and blue whiting bones after chemical or enzymatic pre-treatments and their functional properties (solubility, foaming and emulsifying properties) were analysed. The pre-treatment significantly (p

DOI

10.1016/j.foodchem.2013.01.017

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