Functional properties of casein hydrolysates in bakery applications

European Food Research and Technology

Volumn 215, Issue 2, 2002, Pages 131-137

  Crowley, P ^a   O'Brien, C M ^a   Slattery, H ^b   Chapman, D ^a   Arendt, E K ^a   Stanton, C ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

Author keywords

Baking; Bread texture; Casein hydrolysates; Image analysis

Indexed keywords

EID: 52649146958     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0510-5     Document Type: Article

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