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

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Opening Hours
Collections
Help Via Email

Electronic Information Resources

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

详细信息查看全文

作者：Dovile Klupsaite^a ; Grazina Juodeikiene^a ; ^{grazina.juodeikiene@ktu.lt" class="auth_mail" title="E-mail the corresponding author} ; Daiva Zadeike^a ; Elena Bartkiene^b ; Zita Maknickiene^c ; Greta Liutkute^a
关键词：Lupinus angustifolius ; Pediococcus pentosaceus ; Protein functionality ; Bread quality ; Facial expression
刊名：LWT - Food Science and Technology
出版年：2017
出版时间：January 2017
年：2017
卷：75
期：Complete
页码：180-186
全文大小：622 K

文摘

•: Lacto-fermentation markedly improved lupin protein functional properties.
•: Supplementation with fermented lupin flour improved the texture of wheat-lupine bread.
•: Facial expressions are able to explain introspective liking ratings on hedonic scale.

NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via email.