DEGREE OF HYDROLYSIS AND FREE TRYPTOPHAN CONTENT OF SKIPJACK TUNA (KATSUWONUS PELAMIS) PROTEIN HYDROLYSATES PRODUCED WITH DIFFERENT TYPE OF INDUSTRIAL PROTEASES

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HUDA N.; ROSMA A.; WAN NADIAH W.A.

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Journal Paper

Paper Information

Journal: INTERNATIONAL FOOD RESEARCH JOURNAL Year:2012 | Volume:19 | Issue:- Page(s): 863-867

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Title

DEGREE OF HYDROLYSIS AND FREE TRYPTOPHAN CONTENT OF SKIPJACK TUNA (KATSUWONUS PELAMIS) PROTEIN HYDROLYSATES PRODUCED WITH DIFFERENT TYPE OF INDUSTRIAL PROTEASES

Author(s)

HUDA N. | ROSMA A. | WAN NADIAH W.A. | Issue Writer Certificate

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Abstract

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PRODUCTION AND EVALUATION OF CHELATING ACTIVITY AND REDUCING POWER OF PROTEIN HYDROLYSATES OBTAINED FROM SOY PROTEIN ISOLATE

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APA: Copy

HUDA, N., ROSMA, A., & WAN NADIAH, W.A.. (2012). DEGREE OF HYDROLYSIS AND FREE TRYPTOPHAN CONTENT OF SKIPJACK TUNA (KATSUWONUS PELAMIS) PROTEIN HYDROLYSATES PRODUCED WITH DIFFERENT TYPE OF INDUSTRIAL PROTEASES. INTERNATIONAL FOOD RESEARCH JOURNAL, 19(-), 863-867. SID. https://sid.ir/paper/676840/en

Vancouver: Copy

HUDA N., ROSMA A., WAN NADIAH W.A.. DEGREE OF HYDROLYSIS AND FREE TRYPTOPHAN CONTENT OF SKIPJACK TUNA (KATSUWONUS PELAMIS) PROTEIN HYDROLYSATES PRODUCED WITH DIFFERENT TYPE OF INDUSTRIAL PROTEASES. INTERNATIONAL FOOD RESEARCH JOURNAL[Internet]. 2012;19(-):863-867. Available from: https://sid.ir/paper/676840/en

IEEE: Copy

N. HUDA, A. ROSMA, and W.A. WAN NADIAH, “DEGREE OF HYDROLYSIS AND FREE TRYPTOPHAN CONTENT OF SKIPJACK TUNA (KATSUWONUS PELAMIS) PROTEIN HYDROLYSATES PRODUCED WITH DIFFERENT TYPE OF INDUSTRIAL PROTEASES,” INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 19, no. -, pp. 863–867, 2012, [Online]. Available: https://sid.ir/paper/676840/en

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