Work

Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread

Year: 2019

Type: article

Source: Journal of Cereal Science

DOI: 10.1016/j.jcs.2019.102816

Authors: Andrea Hoehnel, Claudia Axel, Jürgen Bez, Elke K. Arendt, Emanuele Zannini

Institutions: University College Cork, Fraunhofer Institute for Process Engineering and Packaging, APC Microbiome Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: European Commission, Horizon 2020

Awards: G2537511182, G434337789, Development of high quality food protein through sustainable production and processing

OpenAlex ID: W2965607236

FWCI: 8.979

Cites: 32

Cited by: 119

Related to: 10