The Effects and Desirability of Utilizing Dried Whey in Selected Food Products
The effects and desirability of utilizing dried whey in pie crust, muffins, and beef gravies were studied using taste panel evaluations and objective testings. In pas try the addition of whey caused significant changes. As the whey level increased to 10 percent of the flour weight, the crust became...
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| Format: | Others |
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DigitalCommons@USU
1971
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| Online Access: | https://digitalcommons.usu.edu/etd/5082 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6121&context=etd |