Zabadi was made from cow's milk incorporated with 10, 20 and 30% whey protein concentrate (WPC) or 2, 4 and 6% soy protein concentrate (SPC). Addition of WPC up to 20% or SPC up to 4% to cow's milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, tota
Production of Zabadi, from ultrafiltered buffalo's milk
โ Scribed by H.F. Haggag; A.E. Fayed
- Publisher
- Elsevier Science
- Year
- 1988
- Tongue
- English
- Weight
- 364 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0308-8146
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