Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

Published 2013 View Full Article

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Title
Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 2, Pages 398-405
Publisher
Elsevier BV
Online
2013-12-03
DOI
10.1016/j.lwt.2013.11.031

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