Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 150-158

  Matos, María E ^a,b   Sanz, Teresa ^a   Rosell, Cristina M ^a  

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

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Gluten free; Muffins; Protein sources; Quality; Rheology; Rice flour

Indexed keywords

BAKERY PRODUCTS; ELASTICITY;

EGG WHITE PROTEINS; GLUTEN-FREE; MUFFIN; PEA PROTEIN ISOLATES; PROTEIN SOURCES; QUALITY; RHEOLOGICAL PROPERTY; RICE FLOUR; SOY PROTEIN ISOLATES; TECHNOLOGICAL CHARACTERISTICS;

CASEIN;

GLYCINE MAX; PISUM SATIVUM; TRITICUM AESTIVUM;

EID: 84886096116     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.05.007     Document Type: Article

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