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Influence of the Amount and Type of Whey Protein on the Che..:
Komeroski, Marina Rocha
;
Oliveira, Viviani Ruffo de
Foods. 12 (2023) 14 - p. 2801 , 2023
Link:
https://doi.org/10.3390/foods12142801
RT Journal T1
Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods12142801&Exemplar=1&LAN=DE A1 Komeroski, Marina Rocha A1 Oliveira, Viviani Ruffo de PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 12 IS 14 SP 2801 LK http://dx.doi.org/https://doi.org/10.3390/foods12142801 DO https://doi.org/10.3390/foods12142801 SF ELIB - SuUB Bremen
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