The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread - Concepedia

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The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

55

Citations

25

References

2016

Year

Dovilė Klupšaitė, Gražina Juodeikienė, Daiva Žadeikė, Elena Bartkienė, Zita Maknickienė, Greta Liutkute

Food FermentationFunctional AdditiveLactic Acid FermentationAlternative Protein SourceNarrow-leaved Lupine Protein

References

	Year	Citations

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