Separation and functinoal properties of blood plasma proteins

Autor: Howell, N. K.

Externí odkaz: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.258292

Characterization of the Gelatin of the Flying Gurnard (Dactylopterus Volitans) and its Interaction with Starch

Autor: Abbey, L D, Johnson, P-N T, Howell, N K

Gelatin extracted from the skin of the flying gurnard (Dactylopterus volitans L,) was characterised and its interaction with cassava starch mixtures of different ratio concentrations was investigated by rheology and differential scanning calorimetry

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______305::fa930cf6a7f53f85aa53d3d9c0004c7b
https://surrey.eprints-hosting.org/2613/

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Effects of different types and concentration of salts on the rheological and thermal properties of sin croaker and shortfin scad skin gelatin.

Autor: Sarbon, N. M., C. S. Cheow, Z. W. Kyaw, Howell, N. K.

Publikováno v: International Food Research Journal; 2014, Vol. 21 Issue 1, p317-324, 8p

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker (‘keropok’) dough.

Autor: Kyaw, Z. Y., Yu, S. Y., Cheow, C. S., Dzulkifly, M. H., Howell, N. K.

Publikováno v: International Journal of Food Science & Technology; Oct2001, Vol. 36 Issue 7, p741-747, 7p, 6 Black and White Photographs, 2 Charts, 4 Graphs