Please use this identifier to cite or link to this item:
https://doi.org/10.1016/j.foodhyd.2014.10.021
| Title: | Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin | Authors: | Sow L.C. Yang H. |
Issue Date: | 2015 | Publisher: | Elsevier | Citation: | Sow L.C., Yang H. (2015). Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocolloids 45 : 72-82. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodhyd.2014.10.021 | Source Title: | Food Hydrocolloids | URI: | http://scholarbank.nus.edu.sg/handle/10635/127329 | ISSN: | 0268005X | DOI: | 10.1016/j.foodhyd.2014.10.021 |
| Appears in Collections: | Staff Publications |
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