Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates

Author:

NOGUEIRA Amanda de Cássia1ORCID,AQUINO Rafael Kaian do Nascimento de1,STEEL Caroline Joy1ORCID

Affiliation:

1. Universidade Estadual de Campinas, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference38 articles.

1. Approved methods of analysis,2010

2. Rheological properties of wheat flour dough as affected by addition of whey and soy proteins;Ammar A. S.;Pakistan Journal of Nutrition,2011

3. The amino acid sequence of the 2S sulphur-rich proteins from seeds of Brazil nut (Bertholletia excelsa HBK);Ampe C.;European Journal of Biochemistry,1986

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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