Effect of type of reducing sugar on maillard reaction of gelatine from different sources
Increasing awareness among Muslims with respect to the Halal status of food has intensified efficient and effective food-source authentications that are science-based-protocol. Traceability of gelatine to its source remains a daunting scientific task prior to classification of gelatine Halal status....
| Main Authors: | , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/ http://irep.iium.edu.my/65295/1/ICHIPS%203.pdf |