The use of whey protein particles in gluten-free bread production, the effect of particle stability

Food Hydrocolloids

Volumn 25, Issue 7, 2011, Pages 1744-1750

  van Riemsdijk, Lieke E ^a   van der Goot, Atze J ^a   Hamer, Rob J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Disulphide; Gluten free; Mesoscopic; Whey protein

Indexed keywords

TRITICUM AESTIVUM;

EID: 79956323853     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.03.017     Document Type: Article

References (30)

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