Comparison of physicochemical and functional properties of duck feet and bovine gelatins.
Yau-Hoong KuanAbdorreza Mohammadi NafchiNurul HudaFazilah AriffinAlias A KarimPublished in: Journal of the science of food and agriculture (2016)
Although some differences between DFG and BG were observed, the disparities were small, which indicates that DFG could be exploited commercially as an alternative source of gelatin. © 2016 Society of Chemical Industry.