Effect of Indian Cottage Cheese (Paneer)-Whey on Rheological and Proofing Characteristics of Multigrain Bread Dough-Reference-Cited by-同舟云学术

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Effect of Indian Cottage Cheese (Paneer)-Whey on Rheological and Proofing Characteristics of Multigrain Bread Dough

Published:2015-11-09 Issue:2 Volume:47 Page:142-151
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Paul Sayantan¹,Kulkarni S.¹,Rao K. Jayaraj¹

Affiliation:

1. Dairy Technology Section; National Dairy Research Institute (Southern Regional Station); Adugodi, Bangalore 560 030 India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12168/fullpdf

Reference41 articles.

1. 2012 hi.baidu.com/ocean2008/item/37d86ccf104fc912b77a2424

2. Bayne , J. 2011 http://www.bakeryandsnacks.com/Markets/Global-bakery-industry-set-to-reach-410bn-by-2015

3. Texture profile analysis;Bourne;Food Technol.,1978

4. Possibilities of whey utilization;Bozanic;Austin J. Nutr. Food Sci.,2014

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1. Atmospheric Cold Plasma Treatment of Whey: Insights Into Microbiological Quality and Structural Characteristics of Whey Proteins;IEEE Transactions on Plasma Science;2024

2. Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles;Journal of Food Measurement and Characterization;2023-12-20

3. Functional, industrial and therapeutic applications of dairy waste materials;International Journal of Food Properties;2023-06-13

4. Utilization of whey in bakery products-A review;Indian Journal of Dairy Science;2022-08-20

5. Peynir altı suyunun bazı tahıl ürünlerinde kullanımı ve kalite özellikleri üzerine etkisi;Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi;2020-12-18

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