Properties study of fish collagen and gelatin blend for high-temperature food applications

Sustainable food production is becoming a necessity due to the overwhelming demand for global resources. In meeting these demands, an equivalent amount of waste is being generated at the same time. In aquaculture, for instance, staggering amounts of fisheries wastes – primarily skins, were left accu...

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Bibliographic Details
Main Author: Chay, Jie Cheng
Other Authors: Tan Lay Poh
Format: Thesis-Master by Research
Language:English
Published: Nanyang Technological University 2022
Subjects:
Online Access:https://hdl.handle.net/10356/163018
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Institution: Nanyang Technological University
Language: English