Production of different mushroom protein hydrolysates as potential flavourings in chicken soup using stem bromelain hydrolysis
The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashim...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065324 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 4 ; str. 472-480 |
| Glavni autori: | Ang, San-San (Author), Ismail-Fitry, Mohammad Rashedi |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.04.19.6294 Hrčak Food technology and biotechnology (Online) |
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https://doi.org/10.17113/ftb.57.04.19.6294Hrčak
Food technology and biotechnology (Online)