Nutritional, physical and sensorial properties of food-grade emulsion powder enriched with soy milk and whey protein permeates

Author:

Nowshin Humyra,Akter Farzana,Islam Md. Ahmadul,Rahim AbdurORCID,Begum Anjuman Ara,Aziz Mohammad Gulzarul,Mazumder Md. Anisur RahmanORCID

Funder

Sher-e-Bangla Agricultural University

Publisher

Elsevier BV

Reference51 articles.

1. Genistein, a specific inhibitor of tyrosine-specific protein kinases;Akiyama;Journal of Biological Chemistry,1987

2. M.A. Amerine, R.M. Pangborn, E.B. Roessler, Principles of sensory evaluation of food. Academic Press. (1965). Retrieved from https://doi.org/10.1016/B978–1-4832–0018-7.50005–2.

3. AOAC. (2019a). International, Official Method 950.46. Moisture in meat and meat products, 21 st ed. Gaithersburg, MD.

4. AOAC . (2019b). International, Official Method 920.153. Ash in meat and meat products, twenty-first ed. Gaithersburg, MD.

5. AOAC. (2019c). International, Official Method 981.10. Crude protein in meat and meat products, twenty-first ed. Gaithersburg, MD.

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