Whey protein concentrate treated with heat or high hydrostatic pressure in wheat-based products

Cereal Chemistry

Volumn 75, Issue 5, 1998, Pages 762-766

  Kadharmestan, Christy ^a   Baik, Byung Kee ^a   Czuchajowska, Zuzanna ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; HARDNESS; HYDRAULICS; HYDROSTATIC PRESSURE; PROTEINS; QUALITY CONTROL;

BREAD DOUGH; CANTONESE; COOKING LOSS; DOUGH RHEOLOGY; FORTIFICATION LEVEL; HANDLING PROPERTIES; HIGH HYDROSTATIC PRESSURE; L-VALUES; WHEAT FLOURS; WHEY PROTEINS CONCENTRATE;

WATER ABSORPTION;

TRITICUM AESTIVUM;

EID: 0031666873     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.5.762     Document Type: Article

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