Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products.

Komeroski, Marina Rocha; Oliveira, Viviani Ruffo de

Komeroski, Marina Rocha; Oliveira, Viviani Ruffo de.

Afiliação

Komeroski MR; Postgraduate Program in Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre 90035-003, RS, Brazil.
Oliveira VR; Postgraduate Program in Food, Nutrition and Health, Department of Nutrition, School of Medicine, Federal University of Rio Grande do Sul, Porto Alegre 90035-003, RS, Brazil.

Foods ; 12(14)2023 Jul 24.

Article em En | MEDLINE | ID: mdl-37509893

Palavras-chave

baking; physicochemical properties; sensory analysis; whey products

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça

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