Table 8. Alkaline water retention capacity (AWRC) of gluten bread supplemented with whey protein and yogurt

From

Improving the Nutritive Value and Quality Parameters of Gluten Free Bread by Using Natural and Economical Ingredients

Shereen L. Nassef, Hoda H. Hafez

American Journal of Food Science and Technology. 2020, 8(6), 257-262 doi:10.12691/ajfst-8-6-5