Author:
Saied Malaz N. A. M.,El Zubeir Ibtisam E. M.
Reference53 articles.
1. Boye J, Wijesinha-Bettoni R, Burlingame B. 2012. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. British Journal of Nutrition 108:S183−S211
2.
Naik YK, Khan A, Choundhary PL, Goel BK, Shrivastava A. 2009. Studies on physic-chemical and sensory characteristics of whey based watermelon beverage. Asian Journal of Research in Chemistry 2:57−59
3. Dhanraj P, Jana A, Modha H, Aparnathi KD. 2017. Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue. Journal of Food Science and Technology 54(3):822−31
4. Mills S, Ross RP, Hill C, Fitzgerald GF, Stanton C. 2011. Milk intelligence: Mining milk for bioactive substances associated with human health. International Dairy Journal 21(6):377−401
5. Cruz AG, Sant'Ana AdS, Macchione MM, Teixeira ÂM, Schmidt FL. 2009. Milk drink using whey butter cheese (queijo manteiga) and acerola juice as a potential source of vitamin C. Food and Bioprocess Technology 2(4):368−73