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Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

J. Csapó

J. Csapó

  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
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Csapó, J.
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N. Schobert

N. Schobert

Hungary
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Schobert, N.
  
Oct 10, 2017
Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials's Cover Image
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Published Online: Oct 10, 2017
Page range: 36 - 60
DOI: https://doi.org/10.1515/ausal-2017-0003
Keywords
© 2017 J. Csapó et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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