Effects of incorporated amaranth albumins on the functional properties of wheat dough

Journal of the Science of Food and Agriculture

Volumn 89, Issue 5, 2009, Pages 882-889

  Oszvald, Mária ^a   Tamás, Cecília ^b   Rakszegi, Mariann ^b   Tömösközi, Sándor ^c   Békés, Ferenc ^d   Tamás, László ^a  

^a EÖTVÖS LORÁND UNIVERSITY   (Hungary)

^b INSTITUTE OF EXPERIMENTAL MEDICINE   (Hungary)

^c BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^d CSIRO   (Australia)

Author keywords

Amaranth albumin; Functional properties; Incorporation; Storage proteins; Wheat dough

Indexed keywords

AMARANTHUS; AMARANTHUS CAUDATUS; TRITICUM AESTIVUM;

EID: 63849308849     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3528     Document Type: Article

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