The Effect of Gelatin from Different Fish Skin on Physical and Sensory Characteristics of Marsmallow
Gelatin is one type of protein obtained from partial hydrolysis of natural collagen. Utilization of gelatin has been widely applied to food, especially in foods related to elastic texture, for example marshmallow. The purpose of this research was to determine the quality of various types of gelatin...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Gadjah Mada
2019-08-01
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| Series: | Jurnal Perikanan Universitas Gadjah Mada |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/jfs/article/view/42739 |