The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread
The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spelt flour) on the rheological characteristics of sp...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2016-01-01
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| Serie: | Croatian Journal of Food Science and Technology |
| Accesso online: | http://hrcak.srce.hr/file/252626 |
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