Production and Characterization of Protein Hydrolyzate from "Bibisan Fish" (Apogon Albimaculosus) as an Indigenous Flavor by Enzymatic Hydrolysis
This study aimed to product and characterize the physico-chemical and functional properties of protein hydrolysate bibisan fish by enzymatic hydrolysis using enzyme of biduri and papain. The results of physical analysis show yield of protein hydrolysates from bibisan fish ranged from 13.542% to 18.1...
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| Materialtyp: | Academic Paper |
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2016-09-05T06:03:20Z.
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