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
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| Format: | Thesis |
| Language: | English |
| Published: |
2017
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| Online Access: | 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 http://eprints.usm.my/39123/ |
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| Institution: | Universiti Sains Malaysia |
| Language: | English |
| Summary: | 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
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