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Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp
Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0–7.5%, flour substitution) were investigated. The addition of 7.5% SHP slightly decreased diameter of biscuit and thickness was decreased as SHP at levels of...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2019
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423267/ https://ncbi.nlm.nih.gov/pubmed/30956294 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03575-2 |
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