Ali Asghar
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan
Faqir Muhammad Anjum
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan
C. Allen Jonathan
Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624, USA
Ghulam Rasool
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040, Pakistan
Munir A. Sheikh
Department of Chemistry, University of Agriculture, Faisalabad, Pakistan
PDF Fulltext XML References Citation
How to cite this article
Ali Asghar, Faqir Muhammad Anjum, C. Allen Jonathan, Ghulam Rasool and Munir A. Sheikh, 2009. Effect of Modified Whey Protein Concentrates on Instrumental Texture Analysis of Frozen Dough. Pakistan Journal of Nutrition, 8: 189-193.
DOI: 10.3923/pjn.2009.189.193
URL: https://scialert.net/abstract/?doi=pjn.2009.189.193
DOI: 10.3923/pjn.2009.189.193
URL: https://scialert.net/abstract/?doi=pjn.2009.189.193