GELATIN ALTERNATIVES FOR THE FOOD INDUSTRY: RECENT DEVELOPMENTS, CHALLENGES AND PROSPECTS

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KARIM A.A.; BHAT R.

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Journal Paper

Paper Information

Journal: TRENDS IN FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:19 | Issue:12 Page(s): 644-656

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Information Journal Paper

Title

GELATIN ALTERNATIVES FOR THE FOOD INDUSTRY: RECENT DEVELOPMENTS, CHALLENGES AND PROSPECTS

Author(s)

KARIM A.A. | BHAT R. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

THE EFFECT OF PARTIAL REPLACEMENT OF MEAT WITH GELATIN ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF SAUSAGE

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APA: Copy

KARIM, A.A., & BHAT, R.. (2008). GELATIN ALTERNATIVES FOR THE FOOD INDUSTRY: RECENT DEVELOPMENTS, CHALLENGES AND PROSPECTS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 19(12), 644-656. SID. https://sid.ir/paper/675140/en

Vancouver: Copy

KARIM A.A., BHAT R.. GELATIN ALTERNATIVES FOR THE FOOD INDUSTRY: RECENT DEVELOPMENTS, CHALLENGES AND PROSPECTS. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;19(12):644-656. Available from: https://sid.ir/paper/675140/en

IEEE: Copy

A.A. KARIM, and R. BHAT, “GELATIN ALTERNATIVES FOR THE FOOD INDUSTRY: RECENT DEVELOPMENTS, CHALLENGES AND PROSPECTS,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 19, no. 12, pp. 644–656, 2008, [Online]. Available: https://sid.ir/paper/675140/en

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