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Biochemistry and molecular biology
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
Barry-Ryan, C., Khiari, Z., Rico, D., Martin-Diana, A., : Comparison Between Gelatines Extracted From Mackerel and Blue Whiting Bones after Different Pre-treatments, Food Chemistry, Vol.139, Issues 1-4, 15 August 2013, pp. 347-354, doi.org/10.1016/j.foodchem.2013.01.017.