Analysis of emulsifying stability of cheese and channa whey protein concentrates

被引：0
|
作者：
Padmavathi, T. K. [1 ]
Thangaraju, P. [1 ]
Subramanian, V. S. [1 ]
机构：
[1] Tamil Nadu Vet & Anim Sci Univ, Madras Vet Coll, Dept Dairy Sci, Madras 600007, Tamil Nadu, India
来源：
INDIAN VETERINARY JOURNAL | 2007年 / 84卷 / 11期
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D O I：
暂无
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
Among the whey products, the whey protein concentrate is considered as potential nutritional and functional food ingredients. (Morr and Foegeding, 1990). Cheese whey protein concentrate is mostly used in food industry (Jindal and Grandison, 1994) Channa whey goes unutilised as waste. The present study was undertaken to compare the emulsifying stability of channa and cheese whey protein concentrate.
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页码：1210 / 1211
页数：2
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