Work

The Effect of Milk Protein Concentrate and Fermented Grain By-Products on Dough Texture, Physicochemical Properties and Quality of Crackers

Year: 2025

Type: conference-paper

Source: Lithuanian University of Health Sciences

Authors: Nagoori, Khadar Basha, Malinauskienė, Jūratė, Šernienė, Loreta

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7132733239

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