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Enrichment of pasta with different plant proteins
Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0–12%), Bengal gram flour (0–20%) and defatted soy flour...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3722394/ https://ncbi.nlm.nih.gov/pubmed/24426009 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0404-2 |
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