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Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

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 flaxseed flour...

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Detalles Bibliográficos
Autores principales:	Wójcik, Monika, Różyło, Renata, Schönlechner, Regine, Berger, Mary Violet
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8280221/ https://www.ncbi.nlm.nih.gov/pubmed/34262068 http://dx.doi.org/10.1038/s41598-021-93834-0

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