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

• المؤلف الرئيسي: Chay, Jie Cheng
• مؤلفون آخرون: Tan Lay Poh
• التنسيق: Thesis-Master by Research
• اللغة: English
• منشور في: Nanyang Technological University 2022
• الموضوعات: Engineering::Materials
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/163018
• المؤسسة: Nanyang Technological University

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...