Fikry, M.; Benjakul, S.; Al-Ghamdi, S.; Mittal, A.; Nilsuwan, K.; Fulleros, R.; Dabbour, M.
Sorption Isotherms and Thermodynamic Characteristics of Gelatin Powder Extracted from Whitefish Skin: Mathematical Modeling Approach. Foods 2024, 13, 92.
https://doi.org/10.3390/foods13010092
AMA Style
Fikry M, Benjakul S, Al-Ghamdi S, Mittal A, Nilsuwan K, Fulleros R, Dabbour M.
Sorption Isotherms and Thermodynamic Characteristics of Gelatin Powder Extracted from Whitefish Skin: Mathematical Modeling Approach. Foods. 2024; 13(1):92.
https://doi.org/10.3390/foods13010092
Chicago/Turabian Style
Fikry, Mohammad, Soottawat Benjakul, Saleh Al-Ghamdi, Ajay Mittal, Krisana Nilsuwan, Ronnel Fulleros, and Mokhtar Dabbour.
2024. "Sorption Isotherms and Thermodynamic Characteristics of Gelatin Powder Extracted from Whitefish Skin: Mathematical Modeling Approach" Foods 13, no. 1: 92.
https://doi.org/10.3390/foods13010092
APA Style
Fikry, M., Benjakul, S., Al-Ghamdi, S., Mittal, A., Nilsuwan, K., Fulleros, R., & Dabbour, M.
(2024). Sorption Isotherms and Thermodynamic Characteristics of Gelatin Powder Extracted from Whitefish Skin: Mathematical Modeling Approach. Foods, 13(1), 92.
https://doi.org/10.3390/foods13010092
