Development And Characterization Of Edible Films From Sago Starch/Surimi By-Products Fish Gelatin Blends
Physicochemical and thermal properties of extracted fish gelatin (EFG) obtained from surimi wastes were investigated and compared with those of fish gelatin (CFG) and halal bovine gelatin (HBG) from commercial preparations. Extracted fish gelatin was characterized for its physicochemical properties...
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| 格式: | Thesis |
| 语言: | English |
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2011
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| 在线阅读: | http://eprints.usm.my/43195/1/AHMED%20ALI%20S.%20AL-HASSAN.pdf |
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