Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/88899
Type: Capítulo de livro
Title: Nutritional Quality Of Proteins In Breads
Author: de Carvalho-Silva L.B.
Clerici M.T.P.S.
Abstract: Bread 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.
Editor: Nova Science Publishers, Inc.
Rights: fechado
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84892046358&partnerID=40&md5=2ceb6b97877798aa1605d4ea3fd94d96
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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