Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology

Sedigheh Mohammadnezhad, Jamshid Farmani

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DOI: 10.1002/fsn3.2807
Published: 2022-04-19
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.2807,
  title = {Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology},
  author = {Sedigheh Mohammadnezhad and Jamshid Farmani},
  year = {2022},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.2807},
  url = {https://doi.org/10.1002/fsn3.2807}
}

RIS

TY  - JOUR
TI  - Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology
AU  - Sedigheh Mohammadnezhad
AU  - Jamshid Farmani
PY  - 2022
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.2807
UR  - https://doi.org/10.1002/fsn3.2807
ER  -

APA

Mohammadnezhad, S., & Farmani, J. (2022). Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology. Food Science & Nutrition. https://doi.org/10.1002/fsn3.2807

Source records

crossref · retrieved 2026-09-25T23:15:36.176Z