Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein

Author:

Park Hye-Rin,Kim Ga-Hyun,Na Yeseul,Oh Ji-Eun,Cho Mi-SookORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference42 articles.

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2. Abayomi HT, Oresanya TO, Opeifa AO, Rasheed TR. Quality evaluation of cookies produced from blends of sweet potato and fermented soybean flour. International Journal of Agricultural, Biosystems Science and Engineering Vol: 7 (7) 350–355 (2013)

3. Adeyeye, Samuel Ayofemi, and John O. Akingbala. Quality characteristics and acceptability of cookies from sweet potato–maize flour blends. Nutrition & Food Science. 703–715 (2015) doi:https://doi.org/10.1108/NFS-03-2015-0020

4. Adeyeye SAO, Adebayo-Oyetoro AO, Omoniyi SA. Quality and sensory properties of maize flour cookies enriched with soy protein isolate. Cogent Food & Agriculture. 3: 1278827 (2017)

5. Akesowan A. Quality characteristics of light pork burgers fortified with soy protein isolate. Food Science and Biotechnology. 19: 1143-1149 (2010)

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