Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

Article

Abstract: The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino a

Palabras claves:

Amino acid composition, Flour extraction rate, Ginger cake, protein quality, rye bread

Autores:

Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Vidal-Casero C., Zieliński H.

Fuentes:

scopus