About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Pektin, gelatin dan lesitin: apa bezanya?

1995

Salmah Yusof

AGROVOC Keywords
agent de texture alimentos procesados estabilizadores gelatin gelatina gelatine lecithine lecithins lecitinas pectinas pectine pectins processed foods stabilizers
Bibliographic information
Tunas
Volume 5 ISSN 0127-0575
Other Subjects
Aliment transforme
Note
ill.; 6 tables; 7 ref.
Translated Title
English. [Pectin, gelatin and lecithin: the differences]. [Malay]
Type
Journal Article; Journal Part
Source
Tunas (Malaysia). (Mar 1995). v. m5(1) p. 1-6. Received 31 Jul 1995; (btb S19 B933).
Corporate Author
Pertanian Malaysia Univ., Serdang Selangor Darul Ehsan (Malaysia). Fakulti Sains Makanan dan Bioteknologi. Jabatan Teknologi Makanan
2012-11-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]