Open AccessEvaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey
Author(s) -
Seda Oğur
Publication year - 2014
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-2-12-20
Subject(s) - food science , amino acid , chemistry , flesh , cystine , leucine , methionine , isoleucine , lysine , proline , alanine , fish <actinopterygii> , hydroxyproline , biochemistry , biology , cysteine , fishery , enzyme