ABSTRACT
Abstract ....................................................................................................160 6.1 Introduction .....................................................................................160 6.2 Fish Gelatin .....................................................................................173 6.3 Cross-Linking of Fish Gelatin ........................................................182 6.4 Functional Properties of Cross-Linked Fish Gelatin ......................183 6.5 Conclusion ......................................................................................189 Keywords .................................................................................................190 References ................................................................................................190
NOR FAZLIYANA MOHTAR1 and CONRAD O. PERERA2*
