The aim of this work was to derive γ-alumina from gels prepared by hydrolysis of aluminum (Al) sec-butoxide (Asb) chelated with ethyl acetoacetate (Eaa) in various ratios and to determine the effect of Eaa on the properties of obtained alumina. Gels…
Food texture is one of the intangible properties of food which consumers are aware of without specifically identifying it. Texture in food has seen some dramatic changes not only on the technological side but also in consumer perception and concerns.…
This research was designed to determine the shelf life of products obtained by using humic acid as a feed additive in trout culture. Accordingly, brown trouts (Salmo trutta fario) were fed with different levels of humic acid added feed for 90 days.…