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Elsevier, LWT - Food Science and Technology, (142), p. 110931, 2021

DOI: 10.1016/j.lwt.2021.110931

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Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough

Journal article published in 2021 by Qinhui Xing ORCID, Konstantina Kyriakopoulou ORCID, Lu Zhang ORCID, Remko M. Boom, Maarten A. I. Schutyser
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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