Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook-drying processes: a comparative study.
Pankyamma VijiPuthanpurakkal Kizhakethil BinsiSenapathi SireeshaLaly S JGeorge NinanPublished in: Journal of the science of food and agriculture (2024)
The study demonstrated that nutritionally rich protein powder can be prepared from Asiatic hard clam. Based on the results, microwave pre-cooking is considered the best pre-cooking method to preserve the nutritional qualities of clam powder. © 2024 Society of Chemical Industry.
Keyphrases