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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| 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 |