Please use this identifier to cite or link to this item:
http://kb.psu.ac.th/psukb/handle/2016/12692| Title: | Impact of Gellan Incorporation on Properties of Fish Gelatin and Surimi Gels |
| Other Titles: | ผลของการเติมเจลแลนต่อสมบัติเจลของเจลาตินจากปลาและเจลซูริมิ |
| Authors: | Soottawat Benjakul Tanyamon Petcharat Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร |
| Keywords: | Food additives;Gelation;Hydrocolloids |
| Issue Date: | 2017 |
| Publisher: | Prince of Songkla University |
| Description: | Thesis (M.Sc., Food Science and Technology)--Prince of Songkla University, 2017 |
| URI: | http://kb.psu.ac.th/psukb/handle/2016/12692 |
| Appears in Collections: | 850 Thesis |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 423555.pdf | 5.5 MB | Adobe PDF | View/Open |
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