Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties

Kuan, Yau Hoong (2017) Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties. PhD thesis, Universiti Sains Malaysia.

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    Abstract

    Industri makanan adalah pengguna utama gelatin bagi pelbagai applikasi disebabkan oleh kemampuan yang unggul dalam penggelan, pembusaan dan pengemulsian The food industry is a major user of gelatins for numerous applications due to its superior gelling, foaming and emulsifying abilities

    Item Type: Thesis (PhD)
    Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
    Depositing User: Mr Erwan Roslan
    Date Deposited: 22 Feb 2018 15:15
    Last Modified: 17 May 2018 11:09
    URI: http://eprints.usm.my/id/eprint/39123

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