Influence of hydrolysis degree on the functional properties of salmon byproducts hydrolysates

Journal of Food Science

Volumn 69, Issue 8, 2004, Pages

  Gbogouri, G A ^a   Linder, M ^a   Fanni, J ^a   Parmentier, M ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Enzymatic hydrolysis; Fish protein; Functional properties; RSM

Indexed keywords

EID: 7444233676     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09909.x     Document Type: Article

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