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

Pubblicato online: 10 ott 2017

Pagine: 36 - 60

DOI: https://doi.org/10.1515/ausal-2017-0003

Parole chiave

defatted soya bean meal, egg-white powder, gluten, supplementation, essential amino acids, biological value of protein, Maillard reaction, amino acid analysis, fortified bread with high essential amino acid content

© 2017 J. Csapó et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.