Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality-Reference-Cited by-同舟云学术

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Published:2021-05 Issue: Volume:143 Page:111115
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Qazi Waqas Muhammad,Ballance Simon,Uhlen Anne Kjersti,Kousoulaki Katerina,Haugen John-Erik,Rieder Anne

Funder

Nofima AS

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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4. Kvantitativ bestemmelse av frie aminosyrer;Brekken;SSF-rapport A,1989

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