Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads

Author:

Lazo-Vélez Marco A.,Chuck-Hernandez Cristina,Serna-Saldívar Sergio O.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference22 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC International,2000

2. Official Methods of Analysis;AOAC,2006

3. Official Methods and Recommended Practices of the American Oil Chemists' Society;AOCS,2011

4. Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote solids from white maize (Zea mays);Acosta-Estrada;J. Cereal Sci.,2014

5. Soybean fortification and enrichment of regular and quality protein maize tortillas affects brain development and maze performance of rats;Amaya-Guerra;Br. J. Nutr.,2006

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