Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder
Abstract The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxs...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Nature Portfolio
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/3ef0e96fe94c448cb890d7386f654877 |
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