Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey
Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1 °C for up to 6 days. Microbiological, physicochemica...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2021-12-01
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| Serier: | Molecules |
| Fag: | |
| Online adgang: | https://www.mdpi.com/1420-3049/26/24/7518 |
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