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

In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins are intended to improve the quality of these foods, as they have important...

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Detalles Bibliográficos
Autores principales: Komeroski, Marina Rocha, de Oliveira, Viviani Ruffo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379415/
https://www.ncbi.nlm.nih.gov/pubmed/37509893
http://dx.doi.org/10.3390/foods12142801