Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies.

Gani, Adil

Effect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies. [electronic resource] - Journal of food science and technology Sep 2015 - 5718-26 p. digital

Publication Type: Journal Article

0022-1155

10.1007/s13197-014-1649-3 doi