Bitterness and taste masking of anglewing clam hydrolysate (Pholas orientalis) with β-cyclodextrin / Nurul Fasihah Razak

This research was conducted to characterize the bitterness of angelwing clam hydrolysate produced using bromelain and flavourzyme. Degree of hydrolysis (DH) and yield in bromelain hydrolysate (BH) were found to be higher than flavourzyme hydrolysate (FH) which is 22.7% DH, 23.32% yield and 12.94% DH...

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Bibliographic Details
Main Author: Razak, Nurul Fasihah
Format: Thesis
Language:English
Published: 2019
Online Access:https://ir.uitm.edu.my/id/eprint/86098/1/86098.pdf
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