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Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein

Anju Boora Khatkar1, Amarjeet Kaur1, Sunil Kumar Khatkar2

  • 11Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India.

Journal of Food Science and Technology
|June 13, 2018
PubMed

Keywords:
ModificationResponse surface methodologySolubilityUltrasoundWhey protein

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