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Akademický článek

Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff.

Autor: Sri Darmawati, Aprilia Indra Kartika, Diazti Ihza Aulia, Wuri Handayani, Itsna Risqi Aziz

Publikováno v: Trends in Sciences; Mar2023, Vol. 20 Issue 3, p1-11, 11p

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Microstructural and Protein Subunit Analysis: The Effect of Protease from Chayote, Pineapple Peel and Biduri Leaves as Natural Tenderizer on Mutton, Beef and Buff

Autor: Sri Darmawati, Aprilia Indra Kartika, Diazti Ihza Aulia, Wuri Handayani, Itsna Risqi Aziz

Publikováno v: Trends in Sciences. 20:6519

Mutton, buffalo and beef meats have a tough texture and sometime is hard to eat. Naturally, enzymatic processing using plant-based compound, including, chayote (Sechium edule), pineapple (Ananas comosus) and biduri (Calotropis gigantea) contains abun

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fcd05a605b5d7b0b175b7c4c2084cb01
https://doi.org/10.48048/tis.2023.6519

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