Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates
Author:
Affiliation:
1. Universidade Estadual de Campinas, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference38 articles.
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4. Regulamento técnico de identidade e qualidade da farinha de trigo. (Instrução Normativa nº 8, de 2 de junho de 2005);Diário Oficial [da] República Federativa do Brasil,2005
5. Co-ingestion of carbohydrate and pea protein does not enhance muscle recovery after strenuous exercise;Coutinho L. A. A.;Revista de Nutrição,2014
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