Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins

International Journal of Food Science and Technology

Volumn 49, Issue 10, 2014, Pages 2237-2244

  Shevkani, Khetan ^a   Singh, Narpinder ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Batter; Gluten free; Muffin; Protein isolates; Texture profile analysis; Viscoelasticity

Indexed keywords

BATTER; GLUTEN-FREE; MUFFIN; PROTEIN ISOLATES; TEXTURE PROFILE ANALYSIS;

VISCOELASTICITY;

AMARANTHUS CAUDATUS; PHASEOLUS VULGARIS; PISUM SATIVUM;

EID: 84908265884     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12537     Document Type: Article

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