Improvement of the protein quality of wheat bread through faba bean sourdough addition

LWT

Volumn 82, Issue , 2017, Pages 296-302

  Coda, Rossana ^a   Varis, Jutta ^a   Verni, Michela ^b   Rizzello, Carlo G ^b   Katina, Kati ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Faba bean; Sourdough; Wheat bread

Indexed keywords

FERMENTATION; NUTRITION; PROTEINS;

BIOLOGICAL VALUES; FABA BEANS; PROPERTIES OF COMPOSITES; PROTEIN CONTENTS; PROTEIN DIGESTIBILITY; SOURDOUGH; SOURDOUGH FERMENTATION; WHEAT BREADS;

FOOD PRODUCTS;

EID: 85018647792     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.04.062     Document Type: Article

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