首页> Foods (Basel, Switzerland)> White Lupine (<i>Lupinus albus</i> L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality.

White Lupine (<i>Lupinus albus</i> L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality.

导出 LinkOut

翻译打印收藏纠错

第一作者： Luciano M,Guardianelli

第一单位： Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, La Plata 1900, Argentina.

作者： Luciano M,Guardianelli ^[1] ; Bruna,Carbas ^[2] ; Carla,Brites ^[3] ; María C,Puppo ^[4] ; María V,Salinas ^[1]

作者单位： Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, La Plata 1900, Argentina. ^[1] National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. Da República, Quinta do Marquês, 2780-157 Oeiras, Portugal.;Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB-UTAD), 5000-801 Vila Real, Portugal. ^[2] National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. Da República, Quinta do Marquês, 2780-157 Oeiras, Portugal.;GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal. ^[3] Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, La Plata 1900, Argentina.;Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, La Plata 1900, Argentina. ^[4]

关键词 baking quality dough rheology lupine sustainable protein

DOI 10.3390/foods12081645

PMID 37107440

发布时间 2023-04-30

基金项目

PICT 2018-647/Agencia Nacional de Promoción Científica y Tecnológica MYNCYT-FCT-PO-0928-2009/Ministry of Science, Technology and Productive Innovation MYNCYT-FCT-PO-0928-2009/Fundação para a Ciência e Tecnologia

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2023年12卷8期

相似文献

中文期刊
外文期刊
学位论文
会议论文

浏览0

点击下载本期目录封面

Foods (Basel, Switzerland)

2023年12卷8期

检索历史清除

White Lupine (<i>Lupinus albus</i> L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality.

Foods (Basel, Switzerland)

相似文献

同项目论文

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

White Lupine (<i>Lupinus albus</i> L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality.

Foods (Basel, Switzerland)

相似文献

同项目论文

Foods (Basel, Switzerland)

相关期刊

检索历史清除