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Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies
Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of cookies were investigated. Water absorption (%) decreased significantly as the amount of milk protein concentrates and hydrolysates increased up to a level of 15 % in the wheat flour. Doug...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2014
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554651/ https://ncbi.nlm.nih.gov/pubmed/26344985 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1649-3 |
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