Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification

The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘broa’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lentil), considering the influence of diffe...

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Detalles Bibliográficos
Autores principales: Cunha, Luís M., Fonseca, Susana C., Lima, Rui C., Loureiro, José, Pinto, Alexandra S., Vaz Patto, M. Carlota, Brites, Carla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678530/
https://www.ncbi.nlm.nih.gov/pubmed/31261960
http://dx.doi.org/10.3390/foods8070235

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678530/
https://www.ncbi.nlm.nih.gov/pubmed/31261960
http://dx.doi.org/10.3390/foods8070235

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