Abstract
Gelatine is an important functional ingredient in many food products, and it is widely used as a culinary ingredient in prepared foods.
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© 1994 Springer Science+Business Media New York
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Hudson, C.B. (1994). Gelatine — Relating Structure and Chemistry to Functionality. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_53
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_53
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6059-9
Online ISBN: 978-1-4615-2486-1
eBook Packages: Springer Book Archive