Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins.

Authors: Rababah, Taha, Al-U'datt, Muhammad, Al-Mahasneh, Majdi, Alsaad, Ahmad, Gammoh, Sana, Mahili, Hana'a, Abdhamead, Khaled Bny, Almajwal, Ali, Ajouly, Tha'er, Bartkute-Norkuniene, Vaida

Source: Journal of Food Quality; 9/28/2022, p1-8, 8p

Subject Terms: COOKIES, WHEY proteins, ULTRASONICS, SONICATION, SENSORY evaluation