Development of biotechnology of gluten-free bakery products using whey
Currently, due to the acute shortage of natural dairy products, an urgent problem is the rational use of secondary dairy raw materials in the conditions of industrial milk processing. The article provides an overview of the recipe for gluten-free bread on whey, as an example of its secondary use.
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
|
| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/50/e3sconf_interagromash2023_01005.pdf |