Sensory properties of foods functionalised with milk proteins

Author:

Balivo AndreaORCID,d’Errico Giulia,Genovese Alessandro

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference122 articles.

1. Characterization of ACE inhibitory and antioxidant peptides in yak and cow milk hard chhurpi cheese of the Sikkim Himalayan region;Abedin;Food Chemistry X,2022

2. Application and functions of fat replacers in low-fat ice cream: A review;Akbari;Trends in Food Science & Technology,2019

3. Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology;Ammar;Food Chemistry,2021

4. Whey and whey products;Anand,2013

5. Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt;Araújo dos Santos;International Journal of Gastronomy and Food Science,2022

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