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Development and Nutritional Composition and Sensory Comparison Between Acceptance and Bread Traditional High Soy Protein and Soluble Prebiotic Fiber
Cadioli, Marianna G.B., Rodas, Maria A.B., Garbelotti, Maria L., Marciano, E., Taipina, Magda S.Volume:
1
Year:
2011
Language:
english
Journal:
Procedia Food Science
DOI:
10.1016/j.profoo.2011.09.291
File:
PDF, 281 KB
english, 2011