Quality and nutritional value of cookies enriched with plant-based protein preparations.
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DOI: 10.1002/jsfa.11821
Abstract: BACKGROUND The objective of the study was to determine the effect of addition plant-based protein preparations in cookies recipes on the quality and nutritional value of obtained products. Wheat flour was replaced by 10%, 20%… read more here.
Keywords: protein preparations; seed; protein; plant ... See more keywords
Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations
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DOI: 10.17221/286/2013-cjfs
Abstract: PĘ ksa A., Miedzianka J. (2014): Amino acid composition of enzymatically hydrolysed potato protein preparations. Czech J. Food Sci., 32: 265–272. We determine the effects of the technology of obtaining potato protein preparation and of… read more here.
Keywords: protein; amino acid; protein preparations; potato ... See more keywords