Mahomed Beva Kelfala Foh
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China
Issoufou Amadou
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China
Mohamed Tabita Kamara
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China
Betty Mabel Foh
School of Community Health and Clinical Sciences, Njala University, Kowama Campus, Bo, Sierra Leone Corresponding Author: Wenshui Xia, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China
Wenshui Xia
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, No 1800, Lihu Road, Wuxi, 214122 Jiangsu, China
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Mahomed Beva Kelfala Foh, Issoufou Amadou, Mohamed Tabita Kamara, Betty Mabel Foh and Wenshui Xia, 2011. Effect of Enzymatic Hydrolysis on the Nutritional and Functional Properties of Nile Tilapia (Oreochromis niloticus) Proteins. American Journal of Biochemistry and Molecular Biology, 1: 54-67.
DOI: 10.3923/ajbmb.2011.54.67
URL: https://scialert.net/abstract/?doi=ajbmb.2011.54.67
DOI: 10.3923/ajbmb.2011.54.67
URL: https://scialert.net/abstract/?doi=ajbmb.2011.54.67