Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads

Article

Abstract: Soybean (SB) products are a source of proteins that complement the amino acid profile of cereal-base

Palabras claves:

bread, Dough rheological properties, Functional properties, Soybean proteins

Autores:

Chuck-Hernandez C., Marco A. Lazo-Vélez, Serna-Saldivar S.O.

Fuentes:

google

scopus