HIGHLIGHTS
- who: Pavel Prieto-Vu00e1zquez del Mercado and collaborators from the ACUnidad Zapopan, Zapopan, Mexico have published the Article: Protein Ingredients in Bread: Technological, Textural and Health Implications, in the Journal: Foods 2022, 2399 of /2022/
- what: The aim of this review was to provide current information on the enrichment
- future: Generating new methods of protein addition or processes that can provide attractive features and good taste in bread products should be explored in future research.
SUMMARY
The protein sources in refined wheat bread to enhance proThe trend trendisistotouse usealternative . . .
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