A master's dissertation was discussed in the College of Food Sciences, Al-Qasim Green University on the optimal conditions for the production of whey protein gel and its use in baby food by the postgraduate student, Mrs. Hawra Hamza Waheed. The dissertation aimed at studying the optimal conditions for producing whey protein gel and the possibility of using it in producing local and inlaid gel. The dissertation reviewed determining the optimal conditions for producing the whey protein gel, as well as reviewing the properties of the gel are affected by several factors, particularly the protein concentration, high temperatures and the type of salts.
Contact us for any inquiries about the services provided by the Ministry of Higher Education and Scientific Research
