Protein enrichment of biscuits: a review
Author:
Affiliation:
1. Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2018.1441299
Reference70 articles.
1. Manley, D. Technology of Biscuits, Crackers and Cookies; Woodhead Publishing in Food Science and Technology: Cambridge, United Kingdom, 2005. pp 499.
2. Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ
3. Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient
4. Damoradan, S.; Parkin, K.; Fennema, O.R. Fennema’s Food Chemistry; CRC Press: Boca Raton, United States of America, 2007. pp 1160.
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