Shelf-Life Assessment of Bread Partially Substituted with Soy Protein Isolate

Partial substitution of flour with soy protein isolate in bread making increases the protein content and nutritional value of baked goods as it contains more lysine than wheat flour. However, changes in the bread recipe alter the pH and amino acid content of the baked good, and product assessment is...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Yu-Han Chang, Cheng-Ming Chang, Pei-Ting Chuang
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2023-03-01
Цуврал:	Applied Sciences
Нөхцлүүд:	bread soy protein isolate product assessment microbiological challenge test shelf life
Онлайн хандалт:	https://www.mdpi.com/2076-3417/13/6/3960
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!