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For: Gandhi K, Gautam PB, Sharma R, Mann B, Kumar K. Effect of incorporation of iron-whey protein concentrate (Fe-WPC) conjugate on physicochemical characteristics of dahi (curd). J Food Sci Technol 2022;59:478-487. [PMID: 35153305 PMCID: PMC8814099 DOI: 10.1007/s13197-021-05030-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2021] [Accepted: 02/10/2021] [Indexed: 02/03/2023]
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1
Physico-chemical characteristics of biscuits fortified with whey protein concentrate–iron sulphate (WPC–FeSO4) complex. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00869-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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