The effect of origin of the gelatine and ageing on the secondary structure and water dissolution

  • Anne Duconseille, Frank Wien, Fabrice Audonnet, Amidou Traore, Matthieu Refregiers, Thierry Astruc, Veronique Santé-Lhoutellier
  • Food Hydrocolloids, May 2017, Elsevier
  • DOI: 10.1016/j.foodhyd.2016.12.005

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http://dx.doi.org/10.1016/j.foodhyd.2016.12.005

The following have contributed to this page: Matthieu Refregiers and Dr. Frank Wien