Open AccessImprovement of some Rheological Characteristics of Jameed by Adding Whey Protein
Author(s) -
Magdy Mohamed Is,
Mohamed Nour-Eldin,
Reham Kamal El-M
Publication year - 2016
Publication title -
current research in dairy sciences
Language(s) - English
Resource type - Journals
ISSN - 1994-5434
DOI - 10.3923/crds.2017.1.8
Subject(s) - rheology , whey protein , food science , chemistry , materials science , composite material
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