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Valorization of Whey as a Natural Functional Ingredient in Gluten-Free Rice Biscuits: Formulation, Optimization, and Chemical Profiling.

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Title: Valorization of Whey as a Natural Functional Ingredient in Gluten-Free Rice Biscuits: Formulation, Optimization, and Chemical Profiling.
Authors: Alexa, Ersilia1,2,3, Fluerasu, Diana1,2,3, Argyelan, Cristian1,2,3, calinjianu@yahoo.com, Stoin, Daniela1,2,4, christine.neagu@usvt.ro, Jianu, Călin1,2,5, Neagu, Christine1,2,3, Dossa, Sylvestre1,2, Negrea, Monica1,2,3, Berbecea, Adina4, Suba, Mariana5, Ianăși, Cătălin5
Source: Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 12, p6081, 26p
Database: Applied Science & Technology Source
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              Text: Jun2026
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