Your browser doesn't support javascript.
loading
Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.
Gani, Adil; Broadway, A A; Masoodi, Farooq Ahmad; Wani, Ali Abas; Maqsood, Sajid; Ashwar, Bilal Ahmad; Shah, Asima; Rather, Sajad Ahmad; Gani, Asir.
Afiliação
  • Gani A; Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India.
  • Broadway AA; Technology and Sciences, Sam Higginbottom Institute of Agriculture, Allahabad, India.
  • Masoodi FA; Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India.
  • Wani AA; Technical University of Munich, Freising, Germany.
  • Maqsood S; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates.
  • Ashwar BA; Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India.
  • Shah A; Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India.
  • Rather SA; Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India.
  • Gani A; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551 United Arab Emirates.
J Food Sci Technol ; 52(12): 7697-709, 2015 Dec.
Article em En | MEDLINE | ID: mdl-26604344
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2015 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2015 Tipo de documento: Article