載入...
Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads
Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were...
Na minha lista:
| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2015
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648916/ https://ncbi.nlm.nih.gov/pubmed/26604344 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1840-1 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|