PHYSICO-CHEMICAL PROPERTIES OF MILK PROTEINS MODIFIED BY TRANSGLUTAMINASE
NEAMA SAID ALI MOHAMED FARRAG;
Abstract
The utilization of dairy protein products as a food ingredients is dependent on their physico-chemical and functional properties. Casein, in particular, serve as food supplementation due to its high nutritive value and ease of preparation with good qu
Other data
| Title | PHYSICO-CHEMICAL PROPERTIES OF MILK PROTEINS MODIFIED BY TRANSGLUTAMINASE | Other Titles | الخواص الطبيعية والكيميائية لبروتينات اللبن المعدلة باستخدام ترانس جلوتامينيز | Authors | NEAMA SAID ALI MOHAMED FARRAG | Keywords | PHYSICO-CHEMICAL PROPERTIES OF MILK PROTEINS MODIFIED BY TRANSGLUTAMINASE | Issue Date | 2011 | Description | The utilization of dairy protein products as a food ingredients is dependent on their physico-chemical and functional properties. Casein, in particular, serve as food supplementation due to its high nutritive value and ease of preparation with good qu |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 108061p4536.pdf | 1.65 MB | Adobe PDF | View/Open |
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