Characterization of L-cysteine sources using ATR-FTIR and Raman spectroscopy
L-cysteine is a food additive that is used in bakery ingredient. It is used as stabilizer to soften the texture of bakery dough. However, the primary sources of L-cysteine could be controversial as it might derive from animal and human parts. This study aimed to differentiate the L-cysteine sources...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Institute for Halal Research and Training (INHART), International Islamic University Malaysia
2021
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/89331/1/89331_Characterization%20of%20L-Cysteine%20sources%20using%20ATR-FTIR.pdf http://irep.iium.edu.my/89331/ https://journals.iium.edu.my/inst/index.php/hs/article/view/26/9 https://doi.org/10.31436/hs.v1i1.26 |
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