Effect of whey protein and mixed flours on the quality parameters of gluten-free breads

Publication date: Available online 5 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Marina R. Komeroski, Raísa V. Homem, Helena de O. Schmidt, Fernanda C. Rockett, Larissa de Lira, Deise Vitória da Farias, Tarso L. Kist, Divair Doneda, Alessandro de O. Rios, Viviani Ruffo de Oliveira
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research