Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differ...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English English |
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Rynnye Lyan Resources
2019
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| Online Access: | http://irep.iium.edu.my/71631/7/71631_Optimisation%20of%20browning%20index%20of%20Maillard%20reaction_googlescholar.pdf http://irep.iium.edu.my/71631/13/71631_Optimisation%20of%20browning%20index%20of%20maillard%20reaction_scopus.pdf http://irep.iium.edu.my/71631/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_19__fr-2019-116_hamid_1.pdf |
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http://irep.iium.edu.my/71631/7/71631_Optimisation%20of%20browning%20index%20of%20Maillard%20reaction_googlescholar.pdfhttp://irep.iium.edu.my/71631/13/71631_Optimisation%20of%20browning%20index%20of%20maillard%20reaction_scopus.pdf
http://irep.iium.edu.my/71631/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_19__fr-2019-116_hamid_1.pdf