Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties

Journal of Cereal Science

Volumn 72, Issue , 2016, Pages 38-45

  Phongthai, Suphat ^a   D'Amico, Stefano ^b   Schoenlechner, Regine ^b   Rawdkuen, Saroat ^a  

^a MAE FAH LUANG UNIVERSITY   (Thailand)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Egg albumin; Gluten free bread; Rheology; Rice bran protein concentrate

Indexed keywords

EID: 84989839654     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.09.015     Document Type: Article

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