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Significant fat reduction in deep-fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Zeng, Q.; Dai, M.; Yang, Y.; Su, D.; Feng, S.; He, S.; Tian, Bin (Wiley on behalf of the Society of Chemical Industry, 2019-05)

To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave-intensified enzymatic process, the conventional alkaline ...