Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread

Nutrients

Volumn 5, Issue 11, 2013, Pages 4503-4520

  Krupa Kozak, Urszula ^a   Baczek, Natalia ^a,b   Rosell, Cristina M ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

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

Author keywords

Celiac disease; Dairy proteins; Dough consistency; Gluten free bread; Nutritional value; Technological properties

Indexed keywords

PROTEIN;

ARTICLE; BREADMAKING PROCESS; CHEMICAL COMPOSITION; CONTROLLED STUDY; CRUMB LIGHTNESS; CRUST DARKENING; DAIRY PRODUCT; DOUGH; FOOD HANDLING; FOOD PROCESSING; FOOD TEXTURE; GLUTEN FREE BREAD; NUTRITIONAL PARAMETERS; NUTRITIONAL VALUE;

BREAD; CALCIUM; DAIRY PRODUCTS; DIET, GLUTEN-FREE; DIETARY PROTEINS; DIETARY SUPPLEMENTS; FLOUR; FOOD QUALITY; GLUTENS; HARDNESS; HUMANS; MILK PROTEINS; STARCH;

EID: 84887674266     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu5114503     Document Type: Article

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