Evaluation of umami taste on pigeon pea (Cajanus cajan) hydrolysate produced using flavourzyme / Nor Marhida Mohamed Razal.
The umaminess of pigeon pea (Cajanus cajan) hydrolysate produced using flavourzyme at different enzyme-substrate (E/S) ratio (2%, 3% and 4%) were evaluated in this study. Degree of hydrolysis, sensory analysis and molecular weight were done to study the effect of different enzyme concentration used...
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| 格式: | Thesis |
| 语言: | English |
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2015
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| 在线阅读: | https://ir.uitm.edu.my/id/eprint/52975/1/52975.pdf |
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