Optimization and characterization of gelatin from kumakuma (Brachyplatystoma filamentosum) skin
Fish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids. The gelatin extraction process from the skin of kumakuma (Brachyplatystoma filamentosum) using sodium hydroxide w...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-07-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1266391 |