Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.
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DOI: 10.1016/j.foodchem.2020.128457
Abstract: This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC… read more here.
Keywords: methodology; sponge; using mixture; mixture design ... See more keywords