The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

LWT

Volumn 75, Issue , 2017, Pages 180-186

  Klupsaite, Dovile ^a   Juodeikiene, Grazina ^a   Zadeike, Daiva ^a   Bartkiene, Elena ^b   Maknickiene, Zita ^c   Liutkute, Greta ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^c INSTITUTE OF AGRICULTURE   (Lithuania)

Author keywords

Bread quality; Facial expression; Lupinus angustifolius; Pediococcus pentosaceus; Protein functionality

Indexed keywords

FERMENTATION; FOOD PRODUCTS; LACTIC ACID; PROTEINS; SENSORY ANALYSIS; TEXTURES;

BREAD QUALITY; FACIAL EXPRESSIONS; LUPINUS ANGUSTIFOLIUS; PEDIOCOCCUS PENTOSACEUS; PROTEIN FUNCTIONALITIES;

QUALITY CONTROL;

EID: 84984801968     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.058     Document Type: Article

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