Parvathy Unnikrishnan
2PUBLICATIONS
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Publications (2)
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|Mar 03, 2020
Protein hydrolysate from yellowfin tuna red meat as fortifying and stabilizing agent in mayonnaise.Parvathy Unnikrishnan, Binsi Puthenveetil Kizhakkethil, Madhurima Anant Jadhav
|Apr 19, 2019
Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis.Parvathy Unnikrishnan, Binsi Puthenveetil Kizhakkethil, Jeyakumari Annamalai
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