Quality changes when replacing NaCl with KCl in shrimp head paste
Author:
Affiliation:
1. Prince of Songkla University, Thailand
2. Kasetsart University, Thailand
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100630&tlng=en
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4. The effect of NaCl substitution with KCl on Akawi cheese: chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties;Ayyash M. M.;Journal of Dairy Science,2012
5. Effect of degree of hydrolysis (DH) on the functional properties and angiotensin I-converting enzyme (ACE) inhibitory activity of eel (Monopterus sp.) protein hydrolysate;Baharuddin N. A.;International Food Research Journal,2016
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