Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates

Journal of Food and Nutrition Research

Volumn 51, Issue 4, 2012, Pages 242-253

  Smerdel, Bojana ^a   Pollak, Lea ^b   Novotni, Dubravka ^a   Čukelj, Nikolina ^a   Benković, Maja ^a   Lušić, Dražen ^c   Ćurić, Duška ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b CROATIAN NATIONAL INSTITUTE OF PUBLIC HEALTH   (Croatia)

^c UNIVERSITY OF RIJEKA   (Croatia)

Author keywords

Extruded flour; Gluten free bread; Optimisation; Protein addition; Texture profile; Transglutaminase

Indexed keywords

GLYCINE MAX; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84870764794     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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