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Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake. (2016)

First Author: Campbell L

Attributed to: Foaming and fat replacer ingredients funded by EPSRC

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