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Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D‐Optimal Mixture Design |
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| Authors: | Alfonso Totosaus Hugo López Norma Güemes‐Vera |
| Affiliation: | 1. Food Science Lab, Tecnologico de Estudios Superiores de Ecatepec, , México, Estado de México, México;2. Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, , Tulancingo, 43000 México |
| Abstract: | |
| Keywords: | Bread texture dough texture Lupinus mixture design approach protein concentrates Xatropha |