Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies

Published 2014 View Full Article

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Title
Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies
Authors
Keywords
Milk proteins, Hydrolysis, Functional properties, Textural properties, Nutritional properties
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 9, Pages 5718-5726
Publisher
Springer Nature
Online
2014-11-21
DOI
10.1007/s13197-014-1649-3
References
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