Studies on the kinetics of Sol-Gel transition and gelation mechanism of fish gelatin extracted from fish byproducts.
Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi processing by-products were investigated and compared with those of fish gelatin and halal bovine gelatin from commercial preparations. To enhance the physical and thermal properties of EFG, transglutaminas...
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| Format: | Monograph |
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Universiti Sains Malaysia
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| Online Access: | http://eprints.usm.my/32550/ |
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