Mustami, K and Ahmad, A and Ismail, A and Hamzah, N (2020) Improving Quality of Halal Milkfish Gelatin by Cross-Link with Sucrose and Glutaradehid. In: Proceedings of the 19th Annual International Conference on Islamic Studies, AICIS 2019, 1-4 October 2019, Jakarta, Indonesia.
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Abstract
One of the newest sources of halal gelatin is from fish scales, but it has low quality for pharmaceutical dosage form. Thepurpose of this studyis to improve the quality of milkfish gelatin by cross-link and halal analysis. Quality parameters are viscosity and swelling index. Gelatin samples were ext
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 12:55 |
| Last Modified: | 17 Apr 2026 12:21 |
| URI: | http://eprints.eai.eu/id/eprint/27129 |
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