Functions of Soy Phosphatidylcholine in Dough and Bread Supplemented with Soy Protein
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09639.x/fullpdf
Reference39 articles.
1. Use of lecithin in production of bread containing defatted soya-flour as a protein supplement
2. Reduction by Phytate-reduced Soybean β-Conglycinin of Plasma Triglyceride Level of Young and Adult Rats
3. Lipid interactions in breadmaking
4. Changes in Extractability of Lipids During Bread-Making
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