López, E.P. <br/><br/>
Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum 

<br/><br/><label>Subjects--Topical Terms: </label><br/>PAO<br/>MASSA<br/>PROTEINA<br/>ANALISE DE ALIMENTO<br/>QUALIDADE<br/><br/>PROPRIEDADE FISICO-QUIMICA<br/>PROCESSAMENTO