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Brasil
Food Science and Technology (0101-2061)
Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

Received Citations (3)

publishing year previous first author document title
2015 Food Science and Technology (Campinas) Kurek, Marcin Andrzej Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
2016 Food Science and Technology LÓPEZ, Estela Patricia Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread
2018 Food Science and Technology KUREK, Marcin Andrzej Effect of different beta-glucan preparation pretreatments on fortified bread quality
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