๐”– Bobbio Scriptorium
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QUALITY AND SWEETNESS OF BAKED CUSTARDS MADE WITH LACTOSE-REDUCED MILKS

โœ Scribed by TRACY D. SUTTON; SUSAN E. DUNCAN; DENISE BROCHETTI; ANN OGURA

Book ID
111341642
Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
575 KB
Volume
18
Category
Article
ISSN
0146-9428

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โœ El-Neshawy, A. A. ;El-Shafie, N. M. ๐Ÿ“‚ Article ๐Ÿ“… 1988 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 265 KB ๐Ÿ‘ 1 views

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