Nutritional quality of spray dried protein hydrolysate from Black Tilapia (Oreochromis mossambicus)
The nutritional quality of spray-dried protein hydrolysate from black tilapia, a fresh water fish, was evaluated. Hydrolysed protein from Oreochromis mossambicus was spray-dried at two different temperatures of 150°C/76°C (inlet/outlet temp) and 180°C/90°C. Proximate analyses revealed that the dried...
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| 主要な著者: | , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier Science
2002
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/114320/1/114320.pdf http://psasir.upm.edu.my/id/eprint/114320/ https://linkinghub.elsevier.com/retrieve/pii/S0308814601003806 |
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