Value Addition in Biscuits Using Whey Protein Concentrate (WPC)
Jump To References Section
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 ...
Downloads
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
License
All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).
Please contact us at [email protected] for permissions related to commercial use of the article(s).