Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
Gonçalves, Cibely Maria, de Souza, Cínthia Hoch Batista, Suguimoto, Hélio Hiroshi, Ishii, Priscila Lumi, dos Santos, Leandro FreireVolume:
13
Language:
english
Journal:
International Journal of Food Engineering
DOI:
10.1515/ijfe-2016-0218
Date:
January, 2017
File:
PDF, 948 KB
english, 2017