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pro vyhledávání: '"Kuldip Singh Minhas"'
Autor:
Hossein Jooyandeh, Kuldip Singh Minhas
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 2, Pp 186-192 (2021)
The fermented whey protein concentrate (FWPC) and whey permeate (WP) at the levels of 0 (control), 25, 50, 75 and 100% were separately substituted instead of water (v/v) used for dough preparation in bread loaf making. The effect of incorporation of
Externí odkaz:
https://doaj.org/article/5aa93cbe6a0448baa9b4ab8559bb5259
