Characteristics of catfish (Clarias sp.) smart flavor with enzymatic hydrolysis using calotropin
Savory flavor generally comes from Monosodium Glutamate (MSG), but increased consumption of MSG can have side effects on health. Catfish, which contains 17.7% protein, has the potential to impart a savory flavor. This research aimed to determine the effects of calotropin enzyme concentration and hyd...
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| Asıl Yazarlar: | , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2025-03-01
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| Seri Bilgileri: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Konular: | |
| Online Erişim: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/18949/283 |
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