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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...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | 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 |
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