Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads

Journal of Cereal Science

Volumn 64, Issue , 2015, Pages 63-69

  Lazo Vélez, Marco A ^a   Chuck Hernandez, Cristina ^a   Serna Saldívar, Sergio O ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Bread; Dough rheological properties; Functional properties; Soybean proteins

Indexed keywords

EID: 84941065117     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.04.007     Document Type: Article

References (22)

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