Evaluation of texture of cheese by-products incorporated bread
This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutriti...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Texto completo: | http://hdl.handle.net/10400.19/6476 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/6476 |