Consumer-Driven Improvement of Maize Bread Formulations with Legume Fortification
The fortification of maize bread with legume flour was explored in order to increase the protein content of the traditional Portuguese bread ‘<i>broa</i>’, comprised of more than 50% maize flour. The optimization of legume incorporation (pea, chickpea, faba bean, lent...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/7/235 |