Nutritional Quality Of Proteins In Breads

dc.creatorde Carvalho-Silva L.B.
dc.creatorClerici M.T.P.S.
dc.date2013
dc.date2015-06-25T19:13:36Z
dc.date2015-11-26T15:11:08Z
dc.date2015-06-25T19:13:36Z
dc.date2015-11-26T15:11:08Z
dc.date.accessioned2018-03-28T22:21:14Z
dc.date.available2018-03-28T22:21:14Z
dc.identifier9781620810903
dc.identifierBread Consumption And Health. Nova Science Publishers, Inc., v. , n. , p. 169 - 192, 2013.
dc.identifier
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84892046358&partnerID=40&md5=2ceb6b97877798aa1605d4ea3fd94d96
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/88899
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/88899
dc.identifier2-s2.0-84892046358
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1258063
dc.descriptionBread may be an optimal source for protein enrichment, as wheat proteins have quantitative deficiencies in some essential amino acids. Works focusing on the use of new protein sources in breads present a major concern about technological quality, however, few studies perform a full nutritional evaluation of the final product. In this chapter the main raw materials used to enhance bread protein value will be showed, where the amino acid profile will be discussed and the main works focusing on the nutritional quality of protein of bread will be presented. © 2012 Nova Science Publishers, Inc. All rights reserved.
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dc.description169
dc.description192
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dc.languageen
dc.publisherNova Science Publishers, Inc.
dc.relationBread Consumption and Health
dc.rightsfechado
dc.sourceScopus
dc.titleNutritional Quality Of Proteins In Breads
dc.typeCapítulos de libros


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