Inactivated pea flour (Pisum sativum) in bread making;Panificación con harina de arvejas (Pisum sativum) previamente sometidas a inactivación enzímática

Archivos Latinoamericanos de Nutricion

Volumn 58, Issue 4, 2008, Pages 397-402

  Alasino, María Celia ^a   Andrich, Osear Daniel ^a   Sabbag, Nora Guadalupe ^a   Costa, Silvia Claudia ^a   De La Torre, María Adela ^a   Sánchez, Hugo Diego ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Descriptive profile; Lipoxygenase; Lysine; Mold bread; Pea flour

Indexed keywords

LIPOXYGENASE; LYSINE;

ANALYSIS OF VARIANCE; ARTICLE; BREAD; CHEMISTRY; ENZYME ACTIVATION; ENZYMOLOGY; FLOUR; FOOD HANDLING; METABOLISM; NUTRITIONAL REQUIREMENT; PEA; PROTEIN INTAKE; TASTE;

ANALYSIS OF VARIANCE; BREAD; DIETARY PROTEINS; ENZYME ACTIVATION; FLOUR; FOOD HANDLING; LIPOXYGENASE; LYSINE; NUTRITIONAL REQUIREMENTS; PEAS; TASTE;

PISUM SATIVUM;

EID: 67749114405     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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