Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
Qinhui Xing, Konstantina Kyriakopoulou, Lu Zhang, Remko M. Boom, Maarten A.I. Schutyser
Topics & Concepts
Food scienceStachyoseRaffinosePediococcus acidilacticiFermentationChemistryLeavening agentBiologyBacteriaLactic acidLactobacillus plantarumSucroseGeneticsFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems