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

出版年份 2017 全文链接

标题

作者

关键词

Lupinus angustifolius, Pediococcus pentosaceus, Protein functionality, Bread quality, Facial expression

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 75, Issue -, Pages 180-186

出版商

Elsevier BV

发表日期

2016-09-03

DOI

10.1016/j.lwt.2016.08.058

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