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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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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
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| 主題: | |
| オンライン･アクセス: | 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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