| 000 | 01002 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250517051901.0 | ||
| 264 | 0 | _c20150908 | |
| 008 | 201509s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-014-1649-3 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGani, Adil | |
| 245 | 0 | 0 |
_aEffect of whey and casein protein hydrolysates on rheological, textural and sensory properties of cookies. _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cSep 2015 |
||
| 300 |
_a5718-26 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aBroadway, A A | |
| 700 | 1 | _aAhmad, Mudasir | |
| 700 | 1 | _aAshwar, Bilal Ahmad | |
| 700 | 1 | _aWani, Ali Abas | |
| 700 | 1 | _aWani, Sajad Mohd | |
| 700 | 1 | _aMasoodi, F A | |
| 700 | 1 | _aKhatkar, Bupinder Singh | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 52 _gno. 9 _gp. 5718-26 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-014-1649-3 _zAvailable from publisher's website |
| 999 |
_c25236957 _d25236957 |
||