COMPOSITIONAL AND FUNCTIOAL PROPERTIES OF BUTTERMILK PROTEIN PREPARATIONS
The compositional and functional properties (i.e., solubility ,water-holding and fat-absorption capacity, electroconductivity and emulsification capacity, and stability) as well as digestibility by trypsin of buttermilk solids (BMS) and buttermilk protein preparations (i.e., buttermilk whey protein...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2009-04-01
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| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_113443_05ea4d7f804c906a12f90837c72f36c2.pdf |
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