Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation

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Title
Cheese whey treated by membrane separation as a valuable ingredient for barley sourdough preparation
Authors
Keywords
Propionic acids, Rejection, Recovery, Food preservatives, Cheese whey, Sourdough, Diafiltration, Barley, Extrusion, Fluid drying
Journal
JOURNAL OF FOOD ENGINEERING
Volume 172, Issue -, Pages 38-47
Publisher
Elsevier BV
Online
2015-04-21
DOI
10.1016/j.jfoodeng.2015.03.023

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