| 000 | 01052 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20250517064426.0 | ||
| 264 | 0 | _c20151125 | |
| 008 | 201511s 0 0 eng d | ||
| 022 | _a0022-1155 | ||
| 024 | 7 |
_a10.1007/s13197-015-1840-1 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGani, Adil | |
| 245 | 0 | 0 |
_aEnzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads. _h[electronic resource] |
| 260 |
_bJournal of food science and technology _cDec 2015 |
||
| 300 |
_a7697-709 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aBroadway, A A | |
| 700 | 1 | _aMasoodi, Farooq Ahmad | |
| 700 | 1 | _aWani, Ali Abas | |
| 700 | 1 | _aMaqsood, Sajid | |
| 700 | 1 | _aAshwar, Bilal Ahmad | |
| 700 | 1 | _aShah, Asima | |
| 700 | 1 | _aRather, Sajad Ahmad | |
| 700 | 1 | _aGani, Asir | |
| 773 | 0 |
_tJournal of food science and technology _gvol. 52 _gno. 12 _gp. 7697-709 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/s13197-015-1840-1 _zAvailable from publisher's website |
| 999 |
_c25483016 _d25483016 |
||