Open AccessSOME OF FUNCTIONAL PROPERTIES OF CHEMICALLY MODIFIED WHEY PROTEINS CONCENTRATES AND THEIR INFLUENCES ON YOGHURT PROPERTIES
Author(s) -
Maan Kallo
Publication year - 2006
Publication title -
mağallaẗ zirāʿaẗ al-rāfidayn
Language(s) - English
Resource type - Journals
eISSN - 2224-9796
pISSN - 1815-316X
DOI - 10.33899/magrj.2006.26431
Subject(s) - succinylation , food science , whey protein , syneresis , chemistry , organoleptic , fortification , lactose , lysine , biochemistry , amino acid
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