Abstract
This review presents a comprehensive study of bread fortification with lysine considering formulation, addition and loss of lysine and bread characteristics (internal and external). The lack of standardization is the major problem to draw conclusion. A quantitative methodology (response surface analysis) including the experimental variables (sugar level, time-temperature and bread geometry) is suggested for present and future comparison purposes.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 1980 Reginalice Saab, Eugenio Aquarone, Rui Sergio F. da Silva, Chigurupati Rao
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