Abstract
In this study, enzymatic production and encapsulation of bioactive peptide fractions from coconut cake were carried out with the aim of fortifying yogurt.
Keywords
Peptide
Texture (cosmology)
Encapsulation (networking)
Food storage
Enzyme
Chemistry
Food science
Fermentation
Subject Areas
Protein Hydrolysis and Bioactive Peptides
·Molecular Biology ·Life Sciences
Coconut Research and Applications
·Inorganic Chemistry ·Physical Sciences
Probiotics and Fermented Foods
·Food Science ·Life Sciences
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