Functionality of bread made with pasteurized whey and/or buttermilk

Italian Journal of Food Science

Volumn 18, Issue 3, 2006, Pages 277-286

  Bilgin, B ^a   Daglioglu, O ^a   Konyali, M ^a  

^a TRAKYA UNIVERSITY   (Turkey)

Author keywords

Buttermilk; Dough properties; Mineral content; Wheat bread; Whey

Indexed keywords

TRITICUM AESTIVUM;

EID: 33751357736     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (24)

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