Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake. (2016)
Attributed to:
15SAF-IP Functional mycoproteins from the Quorn fermentation process as novel sustainable ingredients
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2015.09.002
PubMed Identifier: 26471676
Publication URI: http://europepmc.org/abstract/MED/26471676
Type: Journal Article/Review
Volume: 194
Parent Publication: Food chemistry
ISSN: 0308-8146