Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins

Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins

The profiles of food products are one interesting link that adds a new functional component. Cookies became one of the remarkable foods as a result of their simple preparation, a protracted period, and a sensible acceptance by the population. The effects of sonication on physical and sensory charact...

Full description

Saved in:
Bibliographic Details
Main Authors: Taha Rababah, Muhammad Al-U’datt, Majdi Al-Mahasneh, Ahmad Alsaad, Sana Gammoh, Hana’a Mahili, Khaled Bny Abdhamead, Ali Almajwal, Tha’er Ajouly, Vaida Bartkute-Norkuniene
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/6902592
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items