Nutritional value of bread: Influence of processing, food interaction and consumer perception

By Koen Dewettinck, F. V. Bockstaele, B. Kühne, D. Walle, T. Courtens, Xavier Gellynck. 2008

591 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/2629024d331e55fad463357211852ff034f27f3f

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Citations in the corpus

• Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends (2011, background): “its protein is deficient in essential amino acids such as lysine and threonine (Bakke and Vickers, 2007; Dewettinck et al., 2008; Jideani and Onwubali, 2009).”