Rheology methods as a tool to study the impact of whey powder on the dough and breadmaking performance of wheat flour
Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flou...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/20275 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/20275 |