Whey protein as a substitute for wheat in the development of no added sugar cookies-Reference-Cited by-同舟云学术

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

Published:2016-04 Issue: Volume:67 Page:118-126
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Official methods of analysis;AOAC,2005

2. Artificial sweeteners in formulation of dairy products;Arora;Indian Food Industry,2001

3. Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp;Bajwa;Journal of Food Science and Technology,2015

4. Yeasts and molds;Beuchat,2001

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1. Development and Characterisation of Functional Bakery Products;Physchem;2024-07-17

2. Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies;Journal of Culinary Science & Technology;2024-06-13

3. Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations;Journal of Food Science;2024-05-23

4. Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta;LWT;2024-01

5. Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products;Foods;2023-07-24

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