Quality attributes of cookies enriched with functional protein isolate from red kidney beans
Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate in...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2022-05-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0005_quality-attributes-of-cookies-enriched-with-functional-protein-isolate-from-red-kidney-beans.php |