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Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties.

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Bibliographic Details
Title: Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties.
Authors: Perea-Escobar, Carlos Daniel1, Londoño-Hernández, Liliana2, Benavente-Valdés, Juan Roberto3, Balagurusamy, Nagamani4, Contreras Esquivel, Juan Carlos5, Hernández-Almanza, Ayerim Y.1, ayerim_hernandez@uadec.edu.mx
Source: Applied Sciences (2076-3417); Oct2025, Vol. 15 Issue 20, p11279, 30p
Database: Applied Science & Technology Source
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ISSN:20763417
DOI:10.3390/app152011279