Kang Wooi Chen
(Universiti Malaysia Terengganu, 2012)
In this study, the effect of addition of different concentration of chitosan (0%, 0.25%,
0.5%, 0.75%, 1.0%, 1.25%, 1.5%, 1.75% and 2.0% w/w) to surimi gels made from
African catfish on gelling properties, lipid oxidation ...