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

标题
Improvement of the protein quality of wheat bread through faba bean sourdough addition
作者
关键词
Faba bean, Sourdough, Wheat bread
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 82, Issue -, Pages 296-302
出版商
Elsevier BV
发表日期
2017-04-22
DOI
10.1016/j.lwt.2017.04.062

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search