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Development and Storage Stability of Whey Sugarcane Based Functional Beverage

  • Published:2023-02-27 Issue:1 Volume:26 Page:752-763
  • ISSN:1094-2912
  • Container-title:International Journal of Food Properties
  • language:en
  • Short-container-title:International Journal of Food Properties

Author:

Zaman Qamar U1,Sahar Amna1,Sameen Aysha2,Ahmad Muhammad Haseeb3,Muhammad Niaz4,Huma Nuzhat1,Afzal Muhammad Faizan3,Khalid Waseem3,Al-Farga Ammar5

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

2. Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan

3. Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

4. National Agriculture Education College, Kabul, Afghanistan

5. Department of Food Science, Faculty of Agriculture, Ibb University, Ibb Yemen

Publisher

Informa UK Limited

Subject

Food Science

Reference31 articles.

1. Consumer-oriented development of functional beverages

2. Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications;Chavan R. S.;J. Food Sci. Technol.,2015

3. Whey and whey proteins—From ‘gutter-to-gold’

4. Sensory Characteristics and Related Volatile Flavor Compound Profiles of Different Types of Whey

5. Health Benefits of Whey Protein: A Review;Solak B. B.;J. Food Sci. Eng.,2012

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