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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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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2014
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| Предметы: | |
| Online-ссылка: | 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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