Fourier Transform Infrared (FTIR) spectroscopic method in detection of gelatin in coffee jellies
Gelatin is one of the common ingredients that has been used in many coffees based confectionery products. It is widely used because of its ability to form foams, gels or solidifies into pieces and dissolve slowly or melt in the mouth. The largest scale of porcine and bovine gelatins production in...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
Kulliyyah of Allied Health Sciences, International Islamic University Malaysia
2019
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/92313/2/375 http://irep.iium.edu.my/92313/3/92313_Fourier%20Transform%20Infrared%20%28FTIR%29%20spectroscopic%20method.pdf http://irep.iium.edu.my/92313/ https://journals.iium.edu.my/ijahs/index.php/IJAHS/article/view/375 |
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