Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread
- Author
- EL-ADAWY, T. A1
[1] Food Science and Technology Department, Faculty of Agriculture, Menofiya University, Shibin El-Kom, Egypt - Source
Food chemistry. 1997, Vol 59, Num 1, pp 7-14 ; ref : 33 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aminoacide Complémentation Digestibilité Elément minéral Farine blé Farinographe Pain Propriété organoleptique Propriété rhéologique Protéine Sésame Valeur nutritive
- Keyword (en)
- Aminoacid Complementation Digestibility Inorganic element Wheat flour Farinograph Bread Organoleptic properties Rheological properties Proteins Sesame Nutritive value
- Keyword (es)
- Aminoácido Complementación Digestibilidad Elemento inorgánico Harina trigo Farinógrafo Pan Propiedad organoléptica Propiedad rheológica Proteína Sésamo Valor nutritivo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2599239
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0308-8146(95)00197-2 
https://dx.doi.org/10.1016/0308-8146(95)00197-2
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