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

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

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

Bibliographic Details
Main Author:	Kuan, Yau Hoong
Format:	Thesis
Language:	English
Published:	2017
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/39123/ http://eprints.usm.my/39123/1/Duck_Feet_Gelatin_%E2%80%93_Characterization_And_The_Effects_Of_Sugars_And_Salts_On_Its_Gelation%2C_Foaming_And_Emulsifying_Properties.pdf

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