Open AccessNutritional Evaluation and Sensory Characteristics of Biscuits Flour Supplemented with Difference Levels of Whey Protein Concentrates
Author(s) -
Mohammed AA
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000545
Subject(s) - food science , chemistry , whey protein , gluten , proximate , wheat flour , significant difference , lysine , limiting , amino acid , mathematics , biochemistry , mechanical engineering , statistics , engineering