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.
Metrics
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2010 Semina: Ciências Biológicas e da Saúde
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
The Copyright of the published manuscripts belongs to the Journal. Since manuscripts are published in an open access Journal, they are freely availablefor private use or for use for educational and non-commercial purposes.
The Journal has the right to make, in the original document, changes regarding linguistic norms, orthography, and grammar, with the purpose of ensuring the standard norms of the language and the credibility of the Journal. It will, however, respect the writing style of the authors.
When necessary, conceptual changes, corrections, or suggestions will be forwarded to the authors. In such cases, the manuscript shall be subjected to a new evaluation after revision.
Responsibility for the opinions expressed in the manuscripts lies entirely with the authors.
This Journal is licensed with a license Creative Commons Assignment-NonCommercial 4.0 International.
