Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties

Industri makanan adalah pengguna utama gelatin bagi pelbagai applikasi disebabkan oleh kemampuan yang unggul dalam penggelan, pembusaan dan pengemulsian The food industry is a major user of gelatins for numerous applications due to its superior gelling, foaming and emulsifying abilities

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Bibliographic Details
Main Author:	Kuan, Yau Hoong
Format:	Thesis
Language:	English
Published:	2017
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/39123/1/Duck_Feet_Gelatin_%E2%80%93_Characterization_And_The_Effects_Of_Sugars_And_Salts_On_Its_Gelation%2C_Foaming_And_Emulsifying_Properties.pdf
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id	my-usm-ep.39123
record_format	uketd_dc
spelling	my-usm-ep.391232019-04-12T05:24:58Z Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties 2017-08 Kuan, Yau Hoong T1-995 Technology(General) Industri makanan adalah pengguna utama gelatin bagi pelbagai applikasi disebabkan oleh kemampuan yang unggul dalam penggelan, pembusaan dan pengemulsian The food industry is a major user of gelatins for numerous applications due to its superior gelling, foaming and emulsifying abilities 2017-08 Thesis http://eprints.usm.my/39123/ http://eprints.usm.my/39123/1/Duck_Feet_Gelatin_%E2%80%93_Characterization_And_The_Effects_Of_Sugars_And_Salts_On_Its_Gelation%2C_Foaming_And_Emulsifying_Properties.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Kuan, Yau Hoong Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
description	Industri makanan adalah pengguna utama gelatin bagi pelbagai applikasi disebabkan oleh kemampuan yang unggul dalam penggelan, pembusaan dan pengemulsian The food industry is a major user of gelatins for numerous applications due to its superior gelling, foaming and emulsifying abilities
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Kuan, Yau Hoong
author_facet	Kuan, Yau Hoong
author_sort	Kuan, Yau Hoong
title	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_short	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_full	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_fullStr	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_full_unstemmed	Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties
title_sort	duck feet gelatin – characterization and the effects of sugars and salts on its gelation, foaming and emulsifying properties
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2017
url	http://eprints.usm.my/39123/1/Duck_Feet_Gelatin_%E2%80%93_Characterization_And_The_Effects_Of_Sugars_And_Salts_On_Its_Gelation%2C_Foaming_And_Emulsifying_Properties.pdf
_version_	1747820725686763520

Duck Feet Gelatin – Characterization And The Effects Of Sugars And Salts On Its Gelation, Foaming And Emulsifying Properties

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