M. Chaple Pooja

Comparative Analysis of Enzymatically Hydrolysed and Fermented Protein Hydrolysed Ghee Residue Powder for Techno-functional Properties

Khawale A. V., Chauhan Geeta, Mishra Jyotiprabha, Jameel Ahmad, A. R. Sen, M. Chaple Pooja, Malek Aamena & Rohitash Kumar · Journal of Scientific Research and Reports · 2026

Background: Ghee residue (GR) protein hydrolysate was prepared to utilise the protein component of this dairy-industry by-product. For sustainable utilisation, it needs to be incorporated into various food products, as direct consumption is challenging because of the bitter taste...