Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability;Efecto de la adición de harina de soja y concentrado proteico de suero de queso sobre la calidad del pan y la dializabilidad de minerales

Archivos Latinoamericanos de Nutricion

Volumn 59, Issue 3, 2009, Pages 325-331

  Visentin A N ^a   Drago, S R ^a   Osella, C A ^a   De La Torre, M A ^a   Sanchez H D ^a   Gonzalez R J ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Baking; Dialyzability; Mineral availability; Soy flour; Whey protein

Indexed keywords

CALCIUM; IRON; MILK PROTEIN; MINERAL; WHEY PROTEIN; ZINC;

ARTICLE; BREAD; FLOUR; FOOD HANDLING; HUMAN; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; SOLUBILITY; SOYBEAN; STANDARD;

BREAD; CALCIUM; FLOUR; FOOD TECHNOLOGY; HUMANS; IRON; MILK PROTEINS; MINERALS; NUTRITIVE VALUE; SOLUBILITY; SOYBEANS; ZINC;

GLYCINE MAX;

EID: 77949859740     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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