Effect of whey protein and mixed flours on the quality parameters of gluten-free breads
Marina Rocha Komeroski, Raísa Vieira Homem, Helena de Oliveira Schmidt, Fernanda Camboim Rockett, Larissa de Lira, Deise Vitória Farias, Tarso B. Ledur Kist, Divair Doneda, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira
Topics & Concepts
Food scienceWhey proteinGlutenGluten freeProtein qualityWheat flourWheat breadMealSensory analysisChemistryFood composition and propertiesConsumer Attitudes and Food LabelingObesity, Physical Activity, Diet