Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method
<p>Gelatin is a product obtained through partial hydrolysis of collagen from animal skin and bones. Milkfish is a type of fish that contains high protein, milkfish bones have 32% protein which can be used as an alternative for gelatin production. The purpose of this research was to determine the eff...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Department of Food Technology
2024-12-01
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| Seria: | Food ScienTech Journal |
| Hasła przedmiotowe: | |
| Dostęp online: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/28751 |
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