SENSORY ANALYSIS OF CHOCOLATE CAKES ENRICHED WITH FISH PROTEIN HYDROLYZATE (HPP).

Autor:	Fernanda Rossetto, Janaina, Wenzel, Andréia, Marcondes Viana, Mayara Cristina, Maurício Rocha, Joana D’Arc, Fabricio Vogel, Lucas, Signor, Altevir
Předmět:	NUTRITION NUTRITIONAL value FUNCTIONAL foods PROTEIN hydrolysates PEPTIDE bonds FISH fillets
Zdroj:	Environmental & Social Management Journal / Revista de Gestão Social e Ambiental; 2024, Vol. 18 Issue 10, p1-9, 9p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu