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European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1205-1213

Breadmaking performance of protein enriched, gluten-free breads

(2) Marco, Cristina a Rosell, Cristina M a

a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC (Spain)

Author keywords

Bread; Gluten free; Hydroxypropylmethylcellulose; Rice Xour; Soybean proteins; Transglutaminase

Indexed keywords

AGRICULTURAL PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); INTERCHANGES; MICROFLUIDICS; MIXING; MULTITASKING; PHYSICAL PROPERTIES;

(PL) PROPERTIES; BENEFICIAL EFFECTS; BREAD MAKING; DETRIMENTAL EFFECTS; HYDROXYPROPYL METHYLCELLULOSE (HPMC); PROCESSING AIDS; RICE FLOUR; SOYBEAN PROTEIN (SP); SPECIFIC VOLUME; SPRINGER (CO); TRANSGLUTAMINASE (TGASE);

PHOTOACOUSTIC EFFECT;

GLYCINE MAX;

EID: 46649096422 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-008-0838-6 Document Type: Article

Times cited : (253)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.