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Significant fat reduction in deep-fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio) |
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| Authors: | Qingzhu Zeng Mingrui Dai Yuan Yang Dongxiao Su Shilun Feng Shan He Bin Tian |
| Affiliation: | 1. School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, China;2. Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, Sydney, Australia;3. Faculty of Agricultural and Life Sciences, Lincoln University, Lincoln, New Zealand |
| Abstract: | |
| Keywords: | fish protein hydrolysates deep-fried kamaboko fat reduction texture profile analysis |