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Chemical, physical, rheological and sensory properties of biscuit fortified with protein hydrolysate from cephalothorax of Pacific white shrimp

Crossref DOI link: https://doi.org/10.1007/s13197-019-03575-2

Published Online: 2019-02-04

Published Print: 2019-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sinthusamran, Sittichoke

Benjakul, Soottawat

Kijroongrojana, Kongkarn

Prodpran, Thummanoon
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Text and Data Mining valid from 2019-02-04
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Article History

Revised: 21 December 2018

Accepted: 1 January 2019

First Online: 4 February 2019

Compliance with ethical standards

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: The authors declare that they have no conflict of interest.