Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

Author:

López Estela Patricia,Goldner María Cristina

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Different approach for improving the quality and extending shelf-life of the partially baked bread: low temperatures and hydrocolloids addition;Bárcenas;Food Chemistry,2007

3. Influence of malted finger milllet and red kidney bean flour on quality characteristics of developed bread;Bhol;LWT–Food Science and Technology,2014

4. Physichemical characterization of the soymilk by product-okara;Bowles;Food Science and Technology Campinas,2006

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