This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
Lacto-fermented lupine additives for functional bread
This page is a summary of: The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread, LWT, January 2017, Elsevier,
DOI: 10.1016/j.lwt.2016.08.058.
You can read the full text:
The following have contributed to this page
Polymer Engineering & Science
This work presents the use of numerical simulations as a tool to evaluate and reengineer the application of a biodegradable composite constituted by nanofibrillated cellulose (NFC) and poly(lactic ...
Comprehensive Reviews in Food Science and Food Safety
This work reviews PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physi...
Plant Foods for Human Nutrition
Three cowpea varieties (a local variety, an insect susceptible variety and an insect resistant variety) were used to study the effect of insect infestation and packaging material on the nutritional...
