The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

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Title
The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread
Authors
Keywords
Lupinus angustifolius, Pediococcus pentosaceus, Protein functionality, Bread quality, Facial expression
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 75, Issue -, Pages 180-186
Publisher
Elsevier BV
Online
2016-09-03
DOI
10.1016/j.lwt.2016.08.058

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