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Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet.
Polymers (Basel). 2021 Apr 15;13(8):1289. doi: 10.3390/polym13081289.
Polymers (Basel). 2021.
PMID: 33920928
Free PMC article.
Valorization of Chicken Feet By-Product of the Poultry Industry: High Qualities of Gelatin and Biofilm from Extraction of Collagen.
Santana JCC, Gardim RB, Almeida PF, Borini GB, Quispe APB, Llanos SAV, Heredia JA, Zamuner S, Gamarra FMC, Farias TMB, Ho LL, Berssaneti FT.
Santana JCC, et al. Among authors: almeida pf.
Polymers (Basel). 2020 Mar 2;12(3):529. doi: 10.3390/polym12030529.
Polymers (Basel). 2020.
PMID: 32121646
Free PMC article.
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Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread.
Almeida PF, Lannes SCDS.
Almeida PF, et al.
J Texture Stud. 2017 Oct;48(5):392-402. doi: 10.1111/jtxs.12242. Epub 2017 Jan 18.
J Texture Stud. 2017.
PMID: 28967213
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