Gani, Adil <br/><br/>
Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads.  [electronic resource] 

 -  Journal of food science and technology  Dec 2015 
 - 7697-709 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-015-1840-1  doi