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Journal: Sustainability, 2023
Volume: 15
Number: 10170
10170
Article: Effect of Whey Protein Concentrate on Rheological Properties of Gluten-Free Doughs and Their Performance in Cookie Applications
Authors: by Lijia Zhu, Luke Snider, Thanh Hien Vu, Gnana Prasuna Desam, Tomas J. Herald, Hulya Dogan, Alfadhl Y. Khaled, Akinbode A. Adedeji and Sajid Alavi
Link: https://www.mdpi.com/2071-1050/15/13/10170

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