Antioxidative properties of fish balls added with hydrolysate from sutchi catfish (Pangasius hyphophthalmus) / Najla Ahmad Kendong
The aim of this research was to produce hydrolysate from sutchi catfish and investigate its antioxidative properties, and to determine the oxidative stability of sutchi catfsh fish balls with the addition of sutchi catfish hydrolysate. Fish protein hydrolysates have been produced and proven to have...
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| Format: | Thesis |
| Language: | English |
| Published: |
2014
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| Online Access: | https://ir.uitm.edu.my/id/eprint/52977/1/52977.pdf https://ir.uitm.edu.my/id/eprint/52977/ |
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