Duck feet gelatin – characterization and the effects of sugars and salts on its gelation, foaming and emulsifying properties.

dc.contributor.author	Yau Hoong, Kuan
dc.date.accessioned	2018-08-30T02:43:24Z
dc.date.available	2018-08-30T02:43:24Z
dc.date.issued	2017-08
dc.description.abstract	Industri makanan adalah pengguna utama gelatin bagi pelbagai applikasi disebabkan oleh kemampuan yang unggul dalam penggelan, pembusaan dan pengemulsian. Sumber-sumber umum bagi pengekstrakan gelatin adalah terdiri daripada bovin dan porsin, akan tetapi ianya telah diharamkan di sesetengah negara kerana isu-isu ugama dan penyakit berjangkit. The food industry is a major user of gelatins for numerous applications due to its superior gelling, foaming and emulsifying abilities. The common sources for gelatin extraction are bovine and porcine, but they are banned in some countries due to religious and human transmitting disease reasons.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/6479
dc.language.iso	en	en_US
dc.publisher	Universiti Sains Malaysia	en_US
dc.subject	Duck	en_US
dc.subject	Gelatin	en_US
dc.title	Duck feet gelatin – characterization and the effects of sugars and salts on its gelation, foaming and emulsifying properties.	en_US
dc.type	Thesis	en_US

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