Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour

Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study w...

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Detalles Bibliográficos
Autores principales: Litvynchuk, Svitlana, Galenko, Oleg, Cavicchi, Alessio, Ceccanti, Costanza, Mignani, Chiara, Guidi, Lucia, Shevchenko, Anastasiia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9607130/
https://www.ncbi.nlm.nih.gov/pubmed/36297786
http://dx.doi.org/10.3390/plants11202762

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9607130/
https://www.ncbi.nlm.nih.gov/pubmed/36297786
http://dx.doi.org/10.3390/plants11202762

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