Evaluation of umami taste on pigeon pea (Cajanus cajan) hydrolysate produced using flavourzyme / Nor Marhida Mohamed Razal.

The umaminess of pigeon pea (Cajanus cajan) hydrolysate produced using flavourzyme at different enzyme-substrate (E/S) ratio (2%, 3% and 4%) were evaluated in this study. Degree of hydrolysis, sensory analysis and molecular weight were done to study the effect of different enzyme concentration used...

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Bibliographic Details
Main Author: Mohamed Razal, Nor Marhida
Format: Thesis
Language:English
Published: 2015
Subjects:
Online Access:https://ir.uitm.edu.my/id/eprint/52975/1/52975.pdf
https://ir.uitm.edu.my/id/eprint/52975/
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