Formulation of a ready-to-cook soup mix using microencapsulated protein hydrolysate obtained from pink perch by-product

• Autorzy: Kumari A. , Kaushik N. , Slizyte R. , Khushboo
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 3
• Opis fizyczny: p.253-264,fig.,ref.

Twórcy

autor

Kumari A.

• Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India
• Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India

autor

Kaushik N.

• Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway

autor

Slizyte R.

• Department of Fisheries and New Biomarine Industry, SINTEF Ocean, Trondheim, Norway

autor

Khushboo

• Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, Uttar Pradesh, India

Identyfikatory

DOI

10.31883/pjfns/170219