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Use of dairy by-products in the manufacture of bakery products. 1. Laboratory experiments with liquid whey and buttermilk



Use of dairy by-products in the manufacture of bakery products. 1. Laboratory experiments with liquid whey and buttermilk



Industria aliment. Buc 16(12): 625-31



Experiments concerned with various aspects of the preservation and use of whey and buttermilk in breadmaking are reported. The results showing the preserving effect of H2O2 and NaCl and the effect of the use of the 2 by-products of different acidities and with different preservatives on the processing characteristics and quality of bakery products are given.

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