Impact of whey bioactive hydrolysates on the quality of fat fillings for confectionery products
Whey protein hydrolysates can be used in a wide range of applications because they offer numerous advantages compared to non-hydrolysed whey proteins. They are more heat stable, with improved foaming and emulsifying properties due to the presence of bioactive peptides of lower viscosity. Whey hydrol...
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Alt |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
Institute for Food Technology, Novi Sad
2024-01-01
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| Sraith: | Food and Feed Research |
| Ábhair: | |
| Rochtain ar líne: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402189S.pdf |