Open AccessEffect of hydrocolloids on some properties of dough and quality of gluten-free bread enriched with whey protein concentrate
Author(s) -
Rosen Chochkov,
Denka Zlateva,
Mariya Dushkova,
Silviya Topleva
Publication year - 2019
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2019-8-3-10
Subject(s) - food science , chemistry , gluten , whey protein , protein quality , gluten free , wheat gluten