id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-268	Abbey, L. D.; Johnson, P-N. T.; Howell, N. K.	A study of the gelatin from the skin of the flying gurnard and how it interacts with cassava starch	2017	5	.pdf	application/pdf	3350	185	61	DSC thermograms for mixtures of gelatin of the flying gurnard gelatin and cassava starch scanned from 0 to 90ëC. involved in the gelation of each sample (Arnesen and Gildberg, 2002) . Conclusions Gelation properties of the flying gurnard gelatin especially the high bloom strength and high melting point indicate that fish gelatin could be used to replace mammalian gelatins in some food applications without significantly altering the texture.	cache/ajfsoa-268.pdf	txt/ajfsoa-268.txt