Desarrollo de un producto de panificación con harinas de leguminosas y cereales complementado con trüb
A bakery product made from cereal, legume and trüb flours was developed. Trüb is a by-product of the brewing process whose composition consists of acidic amino acids, aliphatic amino acids, tannins, and polyphenolic compounds, which complements the protein quality of the product and increases its PD...
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| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
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| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/90 |