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...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2023-03-01
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| Seria: | Applied Sciences |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2076-3417/13/6/3960 |
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