Functional Properties of Hydrolyzed Whey Permeate Syrups in Bread Formulations

✍ Scribed by O.A. OGUNRINOLA; I.J. JEON; J.G. PONTE JR.

• Book ID: 108813728
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 487 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb10212.x