Protein bread fortification with cumin and caraway seeds and by-product flour

HIGHLIGHTS

• who: Bouchra Sayed Ahmad et al. from the Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, Toulouse, FranceDepartment of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela , have published the Article: Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour, in the Journal: Foods 2018, 7, 28 of /2018/
• what: To assess the usefulness of these by-products in food applications this study investigated the effect of their addition to protein bread formulations. Due to the fact that they could be regarded as functional agents to . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.