Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends

Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi wastes were investigated and compared with those of fish gelatin (CFG) and halal bovine gelatin (HBG) from commercial preparations. Extracted fish gelatin was characterized for its physicochemical properties...

وصف كامل

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	Al-Hassan, Ahmed Ali S.
التنسيق:	أطروحة
اللغة:	الإنجليزية
منشور في:	2011
الموضوعات:	T1-995 Technology(General)
الوصول للمادة أونلاين:	http://eprints.usm.my/43195/
Abstract	Abstract here

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