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

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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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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 188953961
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PubType: Academic Journal
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  Data: Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties.
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        Value: 10.3390/app152011279
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      – Code: eng
        Text: English
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        StartPage: 11279
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      – TitleFull: Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties.
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            NameFull: Hernández-Almanza, Ayerim Y.
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              Text: Oct2025
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              Y: 2025
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