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Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Irene Bosmali, Kali Kotsiou, Anthia Matsakidou, Maria Irakli, Panagiotis Madesis, Costas G. Βiliaderis

2024Food Hydrocolloids19 citationsDOI

Topics & Concepts

Food scienceFortificationProtein qualityRaw materialChemistryPhaseolusFood fortificationBiotechnologyPrima materiaWheat flourBiologyBotanyMicronutrientOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems
Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes | Litcius