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

id	sg-nus-scholar.10635-151851
record_format	dspace
spelling	sg-nus-scholar.10635-1518512024-10-25T06:41:06Z NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN SOW LI CHENG CHEMISTRY Hongshun Yang Fish gelatin, Atomic Force Microscope, Fourier Transform Infrared Spectroscopy, Rheology, Mammalian gelatin, Texture Ph.D DOCTOR OF PHILOSOPHY (FOS) 2019-02-28T18:01:12Z 2019-02-28T18:01:12Z 2018-08-06 Thesis SOW LI CHENG (2018-08-06). NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN. ScholarBank@NUS Repository. http://scholarbank.nus.edu.sg/handle/10635/151851 en
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	Fish gelatin, Atomic Force Microscope, Fourier Transform Infrared Spectroscopy, Rheology, Mammalian gelatin, Texture
spellingShingle	Fish gelatin, Atomic Force Microscope, Fourier Transform Infrared Spectroscopy, Rheology, Mammalian gelatin, Texture SOW LI CHENG NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN
description	Ph.D
author2	CHEMISTRY
author_facet	CHEMISTRY SOW LI CHENG
format	Theses and Dissertations
author	SOW LI CHENG
author_sort	SOW LI CHENG
title	NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN
title_short	NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN
title_full	NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN
title_fullStr	NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN
title_full_unstemmed	NANOSTRUCTURAL, TEXTURAL AND RHEOLOGICAL MODIFICATION OF FISH GELATIN USING POLYSACCHARIDES AND SALT TO MAKE FISH GELATIN A REPLACER OF MAMMALIAN GELATIN
title_sort	nanostructural, textural and rheological modification of fish gelatin using polysaccharides and salt to make fish gelatin a replacer of mammalian gelatin
publishDate	2019
url	http://scholarbank.nus.edu.sg/handle/10635/151851
_version_	1821199692232392704

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

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