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Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusion
The objective of this study was to investigate the effect of soy protein isolate on functional properties and consumer acceptance of gluten-free rice spaghetti (GFRS) made from rice flour. Dry-milled high-amylose (Chai Nat 1) rice flour was premixed with dry-milled waxy (RD 6) rice flour at a ratio...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5069250/ https://ncbi.nlm.nih.gov/pubmed/27777454 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2323-8 |
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