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 07:15
Last Modified: 12 Apr 2019 05:24
URI: http://eprints.usm.my/id/eprint/39123

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