Textural optimisation of fish-gelatine stingless bee honey gummies by response surface methodology
Due to concerns over the halal status of gelatine traditionally derived from porcine and bovine sources, the demand for halal-certified alternatives is growing that ensure authenticity and meet dietary requirements, particularly in the gummy industry. Developing this product not only embrace the cul...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
IIUM Press
2026
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| Subjects: | |
| Online Access: | https://irep.iium.edu.my/128059/1/128059_Textural%20optimisation%20of%20fish-gelatine%20stingless.pdf https://irep.iium.edu.my/128059/ https://journals.iium.edu.my/ktn/index.php/jp/article/view/430 |
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