Articles citing Bitterness of green mussel (Perna viridis) hydrolysate as influenced by the degree of hydrolysis

  • Total articles: 7 (Including non-indexed or removed from index)
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1
Normah Ismail; Nurfathin Saadah Sahibon
Evaluation of Bouillon cube prepared with the addition of threadfin bream (Nemipterus Japonicas) Hydrolysate
Pertanika Journal of Tropical Agricultural Science , Volume 41, No. 3, August 2018
Times cited: 0
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2
Normah Ismail; Nurhidayati Kamarodin
Effect of lime and tamarind pre-treatment on the enzymatically produced protein hydrolysate from silver catfish (Pangasius sutchi) flesh
Journal of Academia Universiti Teknologi MARA Negeri Sembilan, Volume 6, No. 1, May 2018
Times cited: 0
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3
Normah, I.; Asmah, A.H.
Characterization of green mussel (Perna viridis) hydrolysate prepared using alcalase and starfruit (Averrhoa carambola. L) protease
International Food Research Journal, Volume 23, No. 4, 2016
Times cited: 0
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4
Normah Ismail; Nurul Fasihah Razak
Bitterness and physichochemical properties of angelwing clam (pholas orientalis) hydrolysate
Malaysian Journal of Analytical Sciences, Volume 20, No. 3, June 2016
Times cited: 0
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5
Normah Ismail; Noorasma Mustakim
Sensory characteristics of mud clam (polymesoda erosa) hydrolysate
Malaysian Journal of Analytical Sciences, Volume 20, No. 4, August 2016
Times cited: 0
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6
Normah Ismail; Fadilah Mohd Hasni
Antioxidant activity and solubility of green mussel (Perna Viridis) hydrolysate as influenced by degree of hydrolysis
Jurnal Intelek, Volume 8, No. 2, 2014
Times cited: 1
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7
Normah Ismail; Juliana Mahmod; Awatif Khairul Fatihin Mustafa Kamal
Functional and antioxidant properties of angelwing clam (Pholas orientalis) hydrolysate produced using alcalase
Scientific Research Journal, Volume 11, No. 1, June 2014
Times cited: 0
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