Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice-buckwheat flour blend: Assessment of quality characteristics and textural properties of the product

International Journal of Food Science and Technology

Volumn 51, Issue 3, 2016, Pages 814-827

  Gerzhova, Alina ^a,b   Mondor, Martin ^b,c   Benali, Marzouk ^d   Aider, Mohammed ^a,b  

^a UNIVERSITÉ LAVAL   (Canada)

^b LAVAL UNIVERSITY   (Canada)

^c FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^d NATURAL RESOURCES CANADA   (Canada)

Author keywords

Biscuits; Buckwheat flour; Canola proteins; Gluten free

Indexed keywords

CROPS; FRACTURE TOUGHNESS; HARDNESS; SCANNING ELECTRON MICROSCOPY;

BISCUITS; BUCKWHEAT FLOUR; CANOLA PROTEIN; GLUTEN-FREE; HOLDING CAPACITY; PROTEIN CONCENTRATES; QUALITY CHARACTERISTIC; TEXTURAL PROPERTIES;

PROTEINS;

EID: 84958670748     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13034     Document Type: Article

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