Functionality of alternative protein in gluten-free product development

Food Science and Technology International

Volumn 21, Issue 5, 2015, Pages 364-379

  Deora, Navneet Singh ^a   Deswal, Aastha ^a   Mishra, Hari Niwas ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Bakery products; celiac; food proteins; mechanical properties; microstructure

Indexed keywords

BAKERIES; BAKERY PRODUCTS; MECHANICAL PROPERTIES; MICROSTRUCTURE; PRODUCT DEVELOPMENT;

CELIAC; CELIAC DISEASE; CEREAL GRAINS; CURRENT TREATMENTS; FOOD PROTEINS; FUNCTIONAL PROPERTIES; PROTEIN FUNCTIONALITIES; TECHNOLOGICAL CHALLENGES;

PROTEINS;

HORDEUM; SECALE CEREALE; TRITICUM AESTIVUM;

GLUTEN; VEGETABLE PROTEIN;

ANALYSIS; BREAD; CELIAC DISEASE; CHEMISTRY; DIET THERAPY; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; IMMUNOLOGY;

BREAD; CELIAC DISEASE; DIET, GLUTEN-FREE; FOOD TECHNOLOGY; GLUTENS; HUMANS; PLANT PROTEINS;

EID: 84930578916     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214538984     Document Type: Article

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