Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate

Food Science and Technology International

Volumn 23, Issue 5, 2017, Pages 457-468

  Erben, Melina ^a,b   Osella, Carlos A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Ciudad Autónoma de Buenos Aires ^*  (Argentina)

Author keywords

experimental mixture design; Fortified mold bread; pea flour; soy flour; whey protein concentrate

Indexed keywords

AMINO ACIDS; FOOD PRODUCTS; MIXTURES; MOLDS; NUTRITION; PROTEINS;

EXPERIMENTAL MIXTURE DESIGNS; FORTIFIED MOLD BREAD; PEA FLOUR; SOY FLOUR; WHEY PROTEIN CONCENTRATE;

SPOILAGE;

WHEY PROTEIN;

ADMINISTRATION AND DOSAGE; ANALYSIS; BREAD; FLOUR; FORTIFIED FOOD; FUNGUS; NUTRITIONAL VALUE; PEA; PROTEIN INTAKE; STANDARDS; WHEAT;

BREAD; DIETARY PROTEINS; FLOUR; FOOD, FORTIFIED; FUNGI; NUTRITIVE VALUE; PEAS; TRITICUM; WHEY PROTEINS;

EID: 85021940432     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013217701583     Document Type: Article

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