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Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust
The increased production of Greek-style yogurt in the past decade has induced the need for the reintroduction of the nutrients of its byproduct, yogurt acid whey (YAW), into the food system to combat food waste and aid sustainability. However, the processing and treatment of acid whey, which can be...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963509/ https://www.ncbi.nlm.nih.gov/pubmed/31775250 http://dx.doi.org/10.3390/foods8120615 |