Gani, Adil <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-014-1649-3  doi