Influence of the addition of lupine protein isolate on the...

Food Science and Technology (Campinas) 2014 / 03 Vol. 34; Iss. 1

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

López, Estela Patricia
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Volume:
34
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/S0101-20612014005000016
Date:
March, 2014
File:
PDF, 325 KB
english, 2014
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