Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?-Reference-Cited by-同舟云学术

Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?

Published:2020-01 Issue: Volume:118 Page:108867
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cappelli Alessio^ORCID,Oliva Noemi,Bonaccorsi Guglielmo,Lorini Chiara,Cini Enrico

Publisher

Elsevier BV

Subject

Food Science

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5. Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining;Cappelli;Journal of Cereal Science,2018

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