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Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics
Quality protein maize (QPM) is nutritionally improved maize which has twice the amount of lysine and tryptophan than normal maize. The present study evaluated the effect of different proteins namely egg white proteins (EWP), casein, whey protein isolate, soy protein isolate (SPI) on characteristics...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400775/ https://ncbi.nlm.nih.gov/pubmed/30906029 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3529-8 |
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