Preparation of gluten-free bread using a meso-structured whey protein particle system

Journal of Cereal Science

Volumn 53, Issue 3, 2011, Pages 355-361

  van Riemsdijk, Lieke E ^a   Van der Goot, Atze J ^a   Hamer, Rob J ^a   Boom, Remko M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Gas retention; Gluten free bread; Mesoscopic; Whey protein

Indexed keywords

TRITICUM AESTIVUM;

EID: 79957831296     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.02.006     Document Type: Article

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