Influence of denatured whey proteins recovered from ras cheese whey on the rheological characteristics of dough and quality of croissant
By: Aytah, Uthman Abd al-Alim; Musa, Manar Tawfiq Ibrahim. Journal of Biological Chemistry and Environmental Sciences. Vol. 3, no. 2 (Jun. 2008), pp.1-26, 26 p.
Subjects: Doughs; Industries