Characterization and flavour enhancement of protein hydrolysate generated from enzymatically hydrolyzed clam (Polymesoda erosa) / Noorasma Mustakim
An enzymatic hydrolysis of the bivalve species to produce value-added hydrolysate products has emerged as a priority area for the global seafood industry development However research on protein hydrolysates from bivalves are still very limited and some of them have been showed to impart undesirable...
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/84308/1/84308.pdf |
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