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三文鱼骨生物钙和水解蛋白粉强化全麦饼干的特性及营养价值研究 |
Whole wheat cracker fortified with biocalcium
and protein hydrolysate powders from salmon
frame: characteristics and nutritional value |
Anthony Temitope Idowu,* Soottawat Benjakul,* Sittichoke Sinthusamran,* Jaksuma Pongsetkul,** Thanasak Sae-leaw* and Pornsatit Sookchoo*** |
*Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, **School of
Animal Technology and Innovation, Institute of Agricultural Science, Suranaree University of Technology, Nakhon
Ratchasima, and ***Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla
University, Hat Yai, Thailand |
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