Citations in impact factor journals
Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System Food Biophysics Vol. 15, Issue 2, 249, 2020 |
Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents Food and Bioprocess Technology |
The impact of postponed bread baking technology on the quality
properties of Kaiser rolls and in vitro
starch digestibility Journal of Food Process Engineering |
Effect of Lupinus (Lupinus albus
) and Jatropha (Jatropha curcas
) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design Journal of Texture Studies Vol. 44, Issue 6, 424, 2013 |
Citation to this article as recorded by
Silvestre, M.P.C., M.C. Silva, V.D.M, Silva, M.R Silva and L.L. Amorin, 2011. WPC hydrolysates obtained by the action of pancreatin: Preparation, analysis and phelyalanine removal. Asian J. Sci. Res., 4: 302-314. CrossRefDirect Link |
Citation to this article as recorded by
Development and quality evaluation of gluten-free pasta with grape peels and whey powders LWT |
WPC Hydrolysates Obtained by the Action of a Pancreatin: Preparation, Analysis and Phenylalanine Removal Asian Journal of Scientific Research Vol. 4, Issue 4, 302, 2011 |
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