Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum
Author:
Affiliation:
1. University of Salta, Argentina
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v34n1/aop_cta_6271.pdf
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4. Phase behavior and rheology of mixed polymers system containing starch;Annable P.;Food Hydrocolloids,1994
5. Offcial methods of Analysis,2000
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