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Sourdough and Bread Properties as Affected by Soybean Protein Addition

By Josué Peñaloza- Espinosa, Gloria J. De La Rosa-Angulo, Rosalva Mora-Escobedo, Jorge Chanona-Pérez, Reynold Farrera-Rebollo and Georgina Calderón-Domínguez

Submitted: June 11th 2010Reviewed: September 22nd 2010Published: April 26th 2011

DOI: 10.5772/15567

Downloaded: 3773

© 2011 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike-3.0 License, which permits use, distribution and reproduction for non-commercial purposes, provided the original is properly cited and derivative works building on this content are distributed under the same license.

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Josué Peñaloza- Espinosa, Gloria J. De La Rosa-Angulo, Rosalva Mora-Escobedo, Jorge Chanona-Pérez, Reynold Farrera-Rebollo and Georgina Calderón-Domínguez (April 26th 2011). Sourdough and Bread Properties as Affected by Soybean Protein Addition, Soybean - Applications and Technology, Tzi-Bun Ng, IntechOpen, DOI: 10.5772/15567. Available from:

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