Pub. Date : 1988
PMID : 3244370
2 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | Addition of WPC up to 20% or SPC up to 4% to cow"s milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, total protein, acidity, total volatile fatty acids and soluble nitrogen contents. | Fatty Acids, Volatile | surfactant protein C | Bos taurus |
| 2 | Addition of WPC up to 20% or SPC up to 4% to cow"s milk improved the consistency and flavour of the resultant zabadi and also increased its total solids, total protein, acidity, total volatile fatty acids and soluble nitrogen contents. | Nitrogen | surfactant protein C | Bos taurus |