Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids
Nurin Imana Hidayati(1), Retno Indrati(2*), Pudji Hastuti(3), Masahiro Ogawa(4)
(1) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281
(2) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281
(3) Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No.1 Bulaksumur, Yogyakarta, Indonesia 55281
(4) Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki, Kita, Kagawa, 761-0795
(*) Corresponding Author
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