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Acta Universitatis Sapientiae, Alimentaria
Volume 10 (2017): Issue 1 (October 2017)
Open Access
Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials
J. Csapó
J. Csapó
and
N. Schobert
N. Schobert
| Oct 10, 2017
Acta Universitatis Sapientiae, Alimentaria
Volume 10 (2017): Issue 1 (October 2017)
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Published Online:
Oct 10, 2017
Page range:
36 - 60
DOI:
https://doi.org/10.1515/ausal-2017-0003
Keywords
defatted soya bean meal
,
egg-white powder
,
gluten
,
supplementation
,
essential amino acids
,
biological value of protein
,
Maillard reaction
,
amino acid analysis
,
fortified bread with high essential amino acid content
© 2017 J. Csapó et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
J. Csapó
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology
Debrecen, Hungary
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
Romania
N. Schobert
Hungary