Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

Journal of Cereal Science

Volumn 89, Issue , 2019, Pages

  Hoehnel, Andrea ^a   Axel, Claudia ^a   Bez, Jürgen ^b   Arendt, Elke K ^a,c   Zannini, Emanuele ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Carob; Faba bean; GlutoPeak; Legumes; Lupin; Plant protein; Potato; Wheat bread

Indexed keywords

EID: 85070706933     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2019.102816     Document Type: Article

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