Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
This study was conducted to evaluate the umami taste in protein hydrolysate produced from green mussel (Perna viridis) by using flavourzyme at pH 8 with E/S 3 % in the presence of 1.5% STPP and 0.4% NaCI.Amino acid compositions, molecular weight distribution and sensory of the resulting hydrolysates...
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2015
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| 主題: | |
| 在線閱讀: | https://ir.uitm.edu.my/id/eprint/53010/1/53010.pdf |
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