| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541610 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The effect of each soy milk component on breads physicochemical properties was studied. ⺠Soymilk powder addition reduced firmness and amylopectin retrogradation at the end of storage. ⺠Synergistic effect of soluble fibre, partly denatured soy proteins and lipid was observed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
D. Nilufer-Erdil, L. Serventi, D. Boyacioglu, Y. Vodovotz,