Open AccessEffects of Papain Concentration and Hydrolysis Time on Degree of Hydrolysis and Glutamic Acid Content of Apple Snail Hydrolysate
Author(s) -
Dedin Finatsiyatull Rosida,
Anugerah Dany Priyanto,
Andre Yusuf Trisna Putra
Publication year - 2021
Publication title -
nusantara science and technology proceedings
Language(s) - English
Resource type - Conference proceedings
DOI - 10.11594/nstp.2021.0904
Subject(s) - monosodium glutamate , papain , umami , hydrolysate , food science , hydrolysis , chemistry , taste , flavor , mouthfeel , glutamic acid , fermentation , palatability , biochemistry , amino acid , organic chemistry , raw material , enzyme