Physicochemical characteristics of gummy added with sutchi catfish (Pangasim hypophthalmm) gelatin / Muhammad Fahmi Ismail @ Yop
Gelatin from sutchi catfish skin was extracted and applied in the preparation of gummy. The sutchi catfish skin was pretreated with alkali and acid before extraction in 50°C distilled water. This study was carried out to determine the physicochemical characteristics of sutchi catfish {Pangasius hypo...
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| Format: | Thesis |
| Language: | English |
| Published: |
2014
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| Online Access: | https://ir.uitm.edu.my/id/eprint/53011/1/53011.pdf |
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