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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.
Affiliation
  • 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 in En | MEDLINE | ID: mdl-26604344
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2015 Document type: Article Country of publication: India
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2015 Document type: Article Country of publication: India