Potential of pumpkin oil cake protein isolate in production of millet bread
The objective of this study was to evaluate the potential of pumpkin oil cake protein isolate in production of millet bread. For that purpose, breads were created by substitution of millet flour with proteins at 5, 10 and 15% level. Dough rheological properties and both physical and sensory characte...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2018-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2018/2217-53691807139T.pdf |