Improvement of the protein quality of wheat bread through faba bean sourdough addition

Published 2017 View Full Article

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Title
Improvement of the protein quality of wheat bread through faba bean sourdough addition
Authors
Keywords
Faba bean, Sourdough, Wheat bread
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 82, Issue -, Pages 296-302
Publisher
Elsevier BV
Online
2017-04-22
DOI
10.1016/j.lwt.2017.04.062

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