Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties
Pork and bovine collagen incorporated into meat products showed promising functional properties as food ingredients but has the halal issue. This study investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer in buffalo patties in terms of proximate values, texture...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Akademia Baharu
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72493/1/Effects%20of%20fish%20collagen%20hydrolysate%20.pdf http://psasir.upm.edu.my/id/eprint/72493/ http://www.akademiabaru.com/araset.html |
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