Optimization of gluten‐free sponge cake fortified with whey protein concentrate using mixture design methodology
Imène Ammar, Houda Gharsallah, Abir Ben Brahim, Hamadi Attia, Mohamed Ali Ayadi, Bilel Hadrich, Imène Felfoul
Topics & Concepts
Food scienceOrganolepticRice flourWhey proteinGlutenChemistryRaw materialOrganic chemistryProteins in Food SystemsFood composition and propertiesChild Nutrition and Feeding Issues