The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread-Reference-Cited by-同舟云学术

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

Published:2017-01 Issue: Volume:75 Page:180-186
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Klupsaite Dovile,Juodeikiene Grazina,Zadeike Daiva,Bartkiene Elena,Maknickiene Zita,Liutkute Greta

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by pedioccocus acidilactici;Bartkiene;International Journal of Food Science & Technology,2011

5. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean;Bartkiene;Journal of the Science of Food and Agriculture,2015

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