Value Addition in Biscuits Using Whey Protein Concentrate (WPC)

Jump To References Section

Authors

  • Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014 ,IN
  • Department of Food Science and Nutrition, Avinashiligam University for Women, Coimbatore -641 043 ,IN

Abstract

Whey is the by product obtained during transformation of milk into coagulated products like channa, cheese and paneer. Modern Membrane Technologies in vogue help in economical retrieval of proteins as whey protein concentrates which have good solubility, low viscosity and possess foaming, emulsifying, gelling and water binding properties.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Published

2009-01-01

How to Cite

Uthira, L., & Lakshmi, U. K. (2009). Value Addition in Biscuits Using Whey Protein Concentrate (WPC). The Indian Journal of Nutrition and Dietetics, 46(1), 14–18. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4904

Issue

Section

Original Articles

 

Most read articles by the same author(s)

<< < 1 2