Physico-Chemical Assessment of Whey Incorporated Cereal Based Snacks: Whey - An Important and Nutritious by-product

ISBN 10: 3846506605 / ISBN 13: 9783846506608
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Physico-Chemical Assessment of Whey Incorporated Cereal Based Snacks: Whey - An Important and Nutritious by-product. N° de ref. de la librería

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Sinopsis: Whey protein is not something new and has been available for hundreds of years.Whey protein has been a superstar ingredient for other types of products including one's formulated for infant nutrition and immune support.Whey is obtained as a by product during manufacturing of cheese,chhana,paneer and other products.With the growing popularity of dairy beverage and other products among busy,active,health conscious consumers as well as increasing interest by general population in high protein,low carbohydrate diets,many dairy food manufacturers are looking for ways to boost the protein levels of foods such as yogurt, frozen desserts,snacks.Whey is ideal for such applications,as whey not only can improve the nutritional profit of dairy foods,it provides functionality too.Considering the importance of whey the following study has been undertaken to assess the nutritional value of whey incorporated developed products and their acceptance.

Biografía del autor: Ms Sarika Shukla* presently Lecturer,Deptt of Nutrition,I.T.College,Lucknow,India;Counsellor and Evaluator,I.G.N.O.U.;*Member of Indian Science Congress;Publication:1 Res Paper.

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Título: Physico-Chemical Assessment of Whey ...
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Shukla, Sarika
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ISBN 10: 3846506605 ISBN 13: 9783846506608
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Descripción LAP Lambert Academic Publishing, 2011. Estado de conservación: New. This item is printed on demand for shipment within 3 working days. Nº de ref. de la librería LP9783846506608

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Shukla, Sarika
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Descripción LAP Lambert Academic Publishing, 2011. Estado de conservación: New. This item is printed on demand for shipment within 3 working days. Nº de ref. de la librería KP9783846506608

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Descripción LAP Lambert Academic Publishing, 2011. PAP. Estado de conservación: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería LQ-9783846506608

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Descripción LAP Lambert Academic Publishing, 2011. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería IQ-9783846506608

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Descripción LAP Lambert Academic Publishing, Germany, 2011. Paperback. Estado de conservación: New. Aufl.. 220 x 150 mm. Language: English . Brand New Book ***** Print on Demand *****.PMWhey protein is not something new and has been available for hundreds of years.Whey protein has been a superstar ingredient for other types of products including oneapos;s formulated for infant nutrition and immune support.Whey is obtained as a by product during manufacturing of cheese,chhana,paneer and other products.With the growing popularity of dairy beverage and other products among busy,active,health conscious consumers as well as increasing interest by general population in high protein,low carbohydrate diets,many dairy food manufacturers are looking for ways to boost the protein levels of foods such as yogurt, frozen desserts,snacks.Whey is ideal for such applications,as whey not only can improve the nutritional profit of dairy foods,it provides functionality too.Considering the importance of whey the following study has been undertaken to assess the nutritional value of whey incorporated developed products and their acceptanc. Nº de ref. de la librería AAV9783846506608

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Descripción LAP LAMBERT Academic Publishing. Paperback. Estado de conservación: New. Paperback. 144 pages. Dimensions: 8.7in. x 5.9in. x 0.3in.Whey protein is not something new and has been available for hundreds of years. Whey protein has been a superstar ingredient for other types of products including ones formulated for infant nutrition and immune support. Whey is obtained as a by product during manufacturing of cheese, chhana, paneer and other products. With the growing popularity of dairy beverage and other products among busy, active, health conscious consumers as well as increasing interest by general population in high protein, low carbohydrate diets, many dairy food manufacturers are looking for ways to boost the protein levels of foods such as yogurt, frozen desserts, snacks. Whey is ideal for such applications, as whey not only can improve the nutritional profit of dairy foods, it provides functionality too. Considering the importance of whey the following study has been undertaken to assess the nutritional value of whey incorporated developed products and their acceptance. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9783846506608

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