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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Bibliographic Details
Main Author:	Kuan, Yau Hoong
Format:	Thesis
Language:	English
Published:	2017
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/39123/1/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

id	my.usm.eprints.39123
record_format	eprints
spelling	my.usm.eprints.39123 http://eprints.usm.my/39123/ Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties Kuan, Yau Hoong T1-995 Technology(General) 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 2017-08 Thesis NonPeerReviewed application/pdf en 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 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.
institution	Universiti Sains Malaysia
building	Hamzah Sendut Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Sains Malaysia
content_source	USM Institutional Repository
url_provider	http://eprints.usm.my/
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Kuan, Yau Hoong Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
description	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
format	Thesis
author	Kuan, Yau Hoong
author_facet	Kuan, Yau Hoong
author_sort	Kuan, Yau Hoong
title	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_short	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_full	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_fullStr	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_full_unstemmed	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_sort	duck feet gelatin – characterization and the effects of sugars and salts on its gelation, foaming and emulsifying properties
publishDate	2017
url	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/
_version_	1643709559272898560

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

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