Utilization of fermented whey protein concentrate and whey permeate in beard loaf making
1. Utilization of fermented whey protein concentrate and whey permeate in beard loaf making

Hossein Jooyandeh; Kuldip Singh Minhas

Volume 4, Issue 2 , December 2021, , Pages 186-192

http://dx.doi.org/10.22059/jfabe.2021.335604.1102

Abstract
  The fermented whey protein concentrate (FWPC) and whey permeate (WP) at the levels of 0 (control), 25, 50, 75 and 100% were separately substituted instead of water (v/v) used for dough ...  Read More