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Effect of Modified Whey Protein Concentrates on Physical, Thermal and Rheological Properties of Frozen Dough

Asghar, Ali (2009) Effect of Modified Whey Protein Concentrates on Physical, Thermal and Rheological Properties of Frozen Dough. PhD thesis, University of Agriculture, Faisalabad .

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Item Type:Thesis (PhD)
Uncontrolled Keywords:Production, purification, characterization, carboxymethyl, cellulose, food applications
Subjects:Engineering & Technology (e) > Technology (e2) > Food Technology(e2.2)
ID Code:2815
Deposited By:Mr. Javed Memon
Deposited On:09 Feb 2010 15:42
Last Modified:09 Feb 2010 15:42

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