Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino...

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Detalles Bibliográficos
Autores principales: Pořízka, Jaromír, Slavíková, Zuzana, Bidmonová, Karolína, Vymětalová, Miroslava, Diviš, Pavel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340638/
https://www.ncbi.nlm.nih.gov/pubmed/37444373
http://dx.doi.org/10.3390/foods12132635

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340638/
https://www.ncbi.nlm.nih.gov/pubmed/37444373
http://dx.doi.org/10.3390/foods12132635

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