Enriquecimento de pão com lisina: revisão e perspectivas
DOI:
https://doi.org/10.5433/1679-0367.1980v2n6p101Abstract
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.
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