Effect of chickpea protein concentrate on the loaf quality of composite soy-wheat bread

LWT

Volumn 89, Issue , 2018, Pages 400-402

  Serventi, Luca ^a   Vittadini, Elena ^b   Vodovotz, Yael ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Bread; Chickpea; Protein; Saponins; Texture

Indexed keywords

FOOD PRODUCTS; HARDNESS; TEXTURES;

BREAD; CHICKPEA; PROTEIN CONCENTRATES; SAPONINS; SOY BREADS; TEXTURAL QUALITY; WHEAT BREADS;

PROTEINS;

EID: 85034078304     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.11.012     Document Type: Article

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