Development and characterization of gluten-free bread enriched with whey protein from sorghum-rice composite flours
The effect of baking time-temperature and incorporation of liquid whey on the physical properties of whey supplemented composite sorghum-rice gluten-free bread was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected proc...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500438X |
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