Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

Published 2015 View Full Article

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Title
Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads
Authors
Keywords
Milk proteins, Functional properties, Bread, Rheological properties, Sensory properties
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 12, Pages 7697-7709
Publisher
Springer Nature
Online
2015-06-30
DOI
10.1007/s13197-015-1840-1
References
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