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Non-gluten proteins as structure forming agents in gluten free bread
The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition ha...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2015
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711467/ https://ncbi.nlm.nih.gov/pubmed/26787976 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2043-5 |
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