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Gani A, Broadway AA, Masoodi FA, et al. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads. J Food Sci Technol. 2015;52(12):7697-709doi: 10.1007/s13197-015-1840-1.
Gani, A., Broadway, A. A., Masoodi, F. A., Wani, A. A., Maqsood, S., Ashwar, B. A., Shah, A., Rather, S. A., & Gani, A. (2015). Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads. Journal of food science and technology, 52(12), 7697-709. https://doi.org/10.1007/s13197-015-1840-1
Gani, Adil, et al. "Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads." Journal of food science and technology vol. 52,12 (2015): 7697-709. doi: https://doi.org/10.1007/s13197-015-1840-1
Gani A, Broadway AA, Masoodi FA, Wani AA, Maqsood S, Ashwar BA, Shah A, Rather SA, Gani A. Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads. J Food Sci Technol. 2015 Dec;52(12):7697-709. doi: 10.1007/s13197-015-1840-1. Epub 2015 Jul 01. PMID: 26604344; PMCID: PMC4648916.
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