Whey protein as a substitute for wheat in the development of no added sugar cookies

LWT

Volumn 67, Issue , 2016, Pages 118-126

  Marques, Gleicyane de Almeida ^a   São José, Jackline Freitas Brilhante de ^a   Silva, Daniela Alves ^a   Silva, Erika Madeira Moreira da ^a  

^a FEDERAL UNIVERSITY OF ESPÍRITO SANTO   (Brazil)

Author keywords

Chemical composition; Nutrition; Physical properties; Protein; Storage

Indexed keywords

BAKERIES; BAKERY PRODUCTS; CHEMICAL ANALYSIS; DAIRIES; EMULSIFICATION; ENERGY STORAGE; NUTRITION; PHYSICAL PROPERTIES; PROTEINS; SENSORY ANALYSIS; TEXTURES;

CENTRAL COMPOSITE; CHEMICAL COMPOSITIONS; DIFFERENT PROPORTIONS; MICROBIOLOGICAL PROFILE; PHYSICAL CHARACTERISTICS; PROTEIN CONTENTS; TECHNOLOGICAL PROPERTIES; WHEY PROTEIN CONCENTRATE;

SUGAR INDUSTRY;

EID: 84953389899     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.11.044     Document Type: Article

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