Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends

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Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends

Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi wastes were investigated and compared with those of fish gelatin (CFG) and halal bovine gelatin (HBG) from commercial preparations. Extracted fish gelatin was characterized for its physicochemical properties...

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Bibliographic Details
Main Author:	Al-Hassan, Ahmed Ali S.
Format:	Thesis
Language:	English
Published:	2011
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/43195/ http://eprints.usm.my/43195/1/AHMED%20ALI%20S.%20AL-HASSAN.pdf

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