CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN
Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 %.to improvement of rheolgical properties of wheat flour products. Acetylated and succinylated gaved the best result their for used in dough...
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2012-10-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_54815_f2323892ae50a29a517262a5e3de3b02.pdf |