Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates
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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… read more here.
Keywords: bread containing; mexican sweet; concha type; type mexican ... See more keywords