Effect of type of reducing sugar on maillard reaction of gelatine from different sources

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Effect of type of reducing sugar on maillard reaction of gelatine from different sources

Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-based-protocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status....

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Bibliographic Details
Main Authors:	Ahmad Fadzillah, Nurrulhidayah, Hamid, Anis Hamizah, Othman, Rashidi, Rohman, Abdul, Abdullah Sani, Muhammad Shirwan, Muhammad, Nurul Widad Fitri
Format:	Proceeding Paper
Language:	English
Published:	2018
Subjects:	TP248.13 Biotechnology TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf

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