The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products
This paper aims to study the potential of whey, a by-product in the dairy industry, to be used as a sustainable and health-promoting ingredient in baking. In this regard, whey powder (WhF) was produced and incorporated into three composite flours consisting of wheat flour and whey powder in proporti...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
MDPI AG
2025-08-01
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| Rangatū: | Foods |
| Ngā marau: | |
| Urunga tuihono: | https://www.mdpi.com/2304-8158/14/16/2911 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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