EVALUATION OF THE EFFECT OF PARTIAL SUBSTITUTION OF TREATED VETCH SEEDS FLOUR (VICIA SATIVA) BY WHEAT FLOUR (TRITICUM SPP) IN FUNCTIONAL AND SENSORY PROPERTIES OF BREAD

被引：0
|
作者：
Maldonado, Pedro [1 ]
Buitron Sierra, Luica [2 ]
机构：
[1] EPN, Dept Food Sci & Biotechnol DECAB, Foods, Quito, Ecuador
[2] EPN, Dept Food Sci & Biotechnol DECAB, Agroalimentary, Quito, Ecuador
来源：
ANNALS OF NUTRITION AND METABOLISM | 2017年 / 71卷
关键词：
Vetch; wheat; partial substitution; bread making; functional food;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
144/3016
引用
收藏
页码：393 / 393
页数：1
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