Effect Of Various Acid Pretreatment On Physicochemical Properties And Sensory Profile Of Duck Feet Gelatine And Application In Surimi
Gelatin diperolehi daripada kaki itik telah dinilai sebagai alternatif kepada gelatin mamalia dan marin. Gelatin kaki itik (DFG) telah dikaji melalui dua fasa. Dalam fasa pertama, kaki itik telah dirawat dengan 0.1 M asid hidroklorik (DFCl), asid asetik (DFAa), asid laktik (DFLa), dan asid sitrik (D...
Saved in:
Main Author: | Nik Muhammad@Mohd, Nik Aisyah |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2015
|
Subjects: | |
Online Access: | http://eprints.usm.my/30550/1/NIK_AISYAH_BINTI_NIK_MUHAMMAD%40MOHD.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger
by: Ramadhan, Kurnia
Published: (2012) -
Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
by: Kuan, Yau Hoong
Published: (2017) -
Physicochemicals properties of chicken feet gelatin incorporated with oil palm leaves extract / Nurmelissa Mat Husain
by: Mat Husain, Nurmelissa
Published: (2023) -
Effect Of Different Hydrocolloids And Cryoprotectants On Physicochemical Properties And Sensory Attributes Of Surimi Based Sausages
by: Santana, Palestina
Published: (2013) -
Quality Characteristics Of Duck Surimi-Like Material Using Acid And Alkaline Solubilization Methods
by: Tina, Nurkhoeriyati
Published: (2012)