Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate-Reference-Cited by-同舟云学术

Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

Published:2014-05 Issue:2 Volume:56 Page:398-405
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Fitzgerald Ciarán,Gallagher Eimear,Doran Linda,Auty Mark,Prieto José,Hayes Maria

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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