Correlations among SRC, Mixolab®, process, and technological parameters of protein‐enriched biscuits

AC Nogueira, EV Aguiar, VD Capriles… - Cereal …, 2021 - Wiley Online Library
Background and objectives There is a growing demand for food products with higher protein
content; however, the addition of high‐protein sources to food formulations can affect both …
被引用次数：7 相关文章

Correlations among SRC, Mixolab (R), process, and technological parameters of protein-enriched biscuits

AC Nogueira, EV de Aguiar, VD Capriles… - CEREAL …, 2021 - bv.fapesp.br
Background and objectives: There is a growing demand for food products with higher
protein content; however, the addition of high-protein sources to food formulations can affect …

Correlations among SRC, Mixolab®, process, and technological parameters of protein-enriched biscuits

A de Cássia Nogueira, EV de Aguiar… - Cereal …, 2021 - Wiley Online Library
Background and objectives: There is a growing demand for food products with higher
protein content; however, the addition of high-protein sources to food formulations can affect …

Correlations among SRC, Mixolab®, process, and technological parameters of protein-enriched biscuits.

A de Cássia Nogueira, EV de Aguiar, VD Capriles… - 2021 - cabidigitallibrary.org
Background and objectives: There is a growing demand for food products with higher
protein content; however, the addition of high-protein sources to food formulations can affect …

Correlations among SRC, Mixolab (R), process, and technological parameters of protein-enriched biscuits

AC Nogueira, EV de Aguiar, VD Capriles… - CEREAL …, 2021 - bv.fapesp.br
Background and objectives: There is a growing demand for food products with higher
protein content; however, the addition of high-protein sources to food formulations can affect …

[引用][C] Correlations among SRC, Mixolab®, process, and technological parameters of protein‐enriched biscuits

A de Cássia Nogueira, EV de Aguiar, VD Capriles… - 2021