NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN

NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN

Ph.D

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Bibliographic Details
Main Author: SOW LI CHENG
Other Authors: CHEMISTRY
Format: Theses and Dissertations
Language:English
Published: 2019
Subjects:
Fish gelatin, Atomic Force Microscope, Fourier Transform Infrared Spectroscopy, Rheology, Mammalian gelatin, Texture
Online Access:http://scholarbank.nus.edu.sg/handle/10635/151851
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Institution: National University of Singapore
Language: English

Internet

http://scholarbank.nus.edu.sg/handle/10635/151851

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