About: Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources

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About: Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

scientific article published on 01 October 2010

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) article scientifique publié en 2010 (fr) наукова стаття, опублікована в жовтні 2010 (uk) artículu científicu espublizáu n'ochobre de 2010 (ast) scientific article published on 01 October 2010 (en)
publication date	wds:Q84014813-339060E3-A9E9-43B8-949A-57032DAEF6BD
publication date	2010-10-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q84014813-A5012CD3-7B23-4835-8401-0DABC8037E27 wds:Q84014813-E5F8CC05-978A-4790-8669-E78152A903C6
author name string	J M Regenstein S J Mulvaney
rdfs:label	Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources (en) Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources (nl)
skos:prefLabel	Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources (en) Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources (nl)
name	Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources (en) Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources (nl)
author	wds:Q84014813-0EDCF1AC-3B64-4CA0-9FB0-52ECCBDC58BE
author	Gokhan Boran
title	wds:Q84014813-6D131C32-EAC7-4B98-BDDF-9DF28DFEDAE9
title	Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources (en)
page(s)	wds:Q84014813-A4B15B1B-079C-4C3B-9863-917B81D381AE
page(s)	E565-71
instance of	wds:Q84014813-6B687801-9F3B-41C9-A387-7CAE613C89E9
instance of	scholarly article
main subject	wds:Q84014813-AC9AF04A-1C8D-42AE-87F5-1054D5987A91
main subject	rheology
PubMed ID	wds:Q84014813-73A6C034-A3BA-42E1-9CAE-A21889E1B614
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/21535497
PubMed ID	21535497
published in	wds:Q84014813-F4F8A704-C2E1-43CA-B410-B3320D3F21EC
published in	Journal of Food Science
issue	wds:Q84014813-91658B37-F8DF-4946-BCC5-DDFB70783CDA
volume	wds:Q84014813-46C9BCA2-1691-4316-B4D5-F5F667E882C2
issue	8
volume	75
DOI	wds:Q84014813-D711162E-3447-4AFB-A6CD-23EC121551BE
DOI	http://dx.doi.org/10.1111/J.1750-3841.2010.01543.X
DOI	10.1111/J.1750-3841.2010.01543.X
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q84014813
is cites work of	Characteristics and Gel Properties of Gelatin from Goat Skin as Influenced by Alkaline-pretreatment Conditions Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin
is cites work of	wds:Q41114393-FBF4EE1E-3207-49CD-8700-878E28CED958 wds:Q40849888-EC180926-B13C-4C00-94AE-317B0D851301 wds:Q46134288-F48EC466-E783-4B3D-969F-63DDF972C40C

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