Characteristics Of Flavoring Mulberry Leaves And Shrimp Heads With Enzymatic Hydrolysis Using Papain And Calotropin
Mulberry leaves are currently used as food for silkworms and livestock. Judging from the high protein content, it can be used as alternative flavoring. Mulberry leaves are combined with shrimp heads which high glutamic acid. Making flavoring is through a protein hydrolysis process using papain and c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Unived Press
2022-06-01
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| Series: | Agritepa |
| Subjects: | |
| Online Access: | https://jurnal.unived.ac.id/index.php/agritepa/article/view/2099 |