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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Bibliographic Details
Main Author: Mohd Hani, Norziah
Format: Monograph
Published: Universiti Sains Malaysia
Subjects:
Online Access:http://eprints.usm.my/32550/
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