CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN
Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 % to improve the functional properties of dough. The addition of sweet salted whey protein concentrates and acetylated at 0.5% and added at...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2012-10-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_54814_7c04c44c0bffabd32e864d7b2f8b2321.pdf |
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