Technological and nutritional aspects in hyperproteic bread prepared with the addition of sunflower meal

Food Chemistry

Volumn 57, Issue 4, 1996, Pages 493-496

  Gatta, C Delia ^a   Piergiovanni, A R ^b  

^a UNIVERSITY OF BARI   (Italy)

^b CNR   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

MALTOSE; TRYPSIN INHIBITOR;

ARTICLE; BREAD; FLOUR; FOOD QUALITY; NUTRITIONAL VALUE; PROTEIN CONTENT; PROTEIN DEGRADATION; SUNFLOWER; WHEAT;

EID: 0030475463     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00200-6     Document Type: Article

References (17)

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