Enrichment of macaroni with cellulose‐derivative protein complex from whey and corn steep liquor

Food / Nahrung

Volumn 37, Issue 6, 1993, Pages 544-552

  Olfat, Y M ^a   Yaseen, A A E ^a   Aziza, I A ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

CELLULOSE; MILK PROTEIN; WHEY PROTEIN;

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COOKING; FLOUR; FLOW KINETICS; FOOD HANDLING; MAIZE; TASTE;

CELLULOSE; COOKERY; DIETARY CARBOHYDRATES; FLOUR; FOOD HANDLING; MILK PROTEINS; RHEOLOGY; TASTE; ZEA MAYS;

EID: 84984499902     PISSN: 0027769X     EISSN: 15213803     Source Type: Journal    
DOI: 10.1002/food.19930370605     Document Type: Article

References (23)

1. Properties of Whey Protein Concentrate Prepared by Heating Under Acidic Conditions
2. SENSORY AND SELECTED TEXTURAL PROPERTIES OF PASTA FORTIFIED WITH PLANT PROTEINS AND WHEY
3. Amélioration des aliments végétaux par les protéines du lactosérum