Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
Texture Profile Analysis (TPA) is an instrumental analysis on the textural behaviour of food products. It has been used widely in the food industry and provides an indication of panellist sensory evaluation. In this study, the performance of the gelatin extracted from red tilapia fish skin treated w...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
International Institute for Halal research and Training (INHART), IIUM
2018
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/65244/ http://irep.iium.edu.my/65244/ http://irep.iium.edu.my/65244/1/65244_Texture%20Profile%20Analysis%20%28TPA%29%20of%20the%20Jelly%20Dessert.pdf |