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Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex

✍ Scribed by Séverin Sindayikengera; Wen-shui Xia

Book ID
111840459
Publisher
SP Zhejiang University Press
Year
2006
Tongue
English
Weight
304 KB
Volume
7
Category
Article
ISSN
1673-1581

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35 "C for 18 h was the most acceptable blend for the preparation of biscuits as well as weaning mixture. Crude-protein, true-protein, nonprotein nitrogen, fat and ash contents of the developed products whether incorporating fermented or unfermented cereal-legume-whey blends did not differ significan