de qué hacen la gelatina? 16
Following the line of Markel, gelatine is a semi-solid mixture at room temperature of water, proteins, peptides, minerals with low caloric value because has no carbohydrates, which are obtained by the hydrolysis of the collagen in the connective tissue of the ani evils: skin, bones, cartilages, hooves, tendons and viscera of livestock cattle, pigs, horses, sheep or other animals such as birds or fish.
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