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Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.02.034
Abstract: Abstract Foods may be fortified to improve their nutritional value and bio-functional properties. Protein sources are used to improve physicochemical properties in foods, and hydrolyzed legume proteins are a promising alternative. A Lima bean (Phaseolus…
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Keywords:
bread containing;
mexican sweet;
concha type;
type mexican ... See more keywords