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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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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2018
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| Onderwerpen: | |
| Online toegang: | 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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