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Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality
Emigdio C. López-Guel, Flora Lozano-Bautista, Rosalva Mora-Escobedo, Reynold R. Farrera-Rebollo, Jorge Chanona-Pérez, Gustavo F. Gutiérrez-López, Georgina Calderón-DomínguezVolume:
5
Language:
english
Pages:
9
DOI:
10.1007/s11947-009-0277-9
Date:
January, 2012
File:
PDF, 391 KB
english, 2012