Effects of natural protease inhibitors on high protease activity flours
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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2. IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR;Acta Alimentaria;2020-06
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4. Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity;European Food Research and Technology;2017-03-01
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