Correlation analysis of protein quality characteristics with gluten-free bread properties

Food and Function

Volumn 8, Issue 7, 2017, Pages 2465-2474

  Horstmann, S W ^a   Foschia, M ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; EMULSIFICATION; FOOD PRODUCTS; PROTEINS; SOLUBILITY;

CONSUMER ACCEPTANCE; CORRELATION ANALYSIS; DOUGH PROPERTIES; FOAMING PROPERTIES; GLUTEN-FREE BREAD; HIGH-QUALITY PRODUCTS; PROTEIN QUALITY; PROTEIN SOLUBILITY;

QUALITY CONTROL;

GLUTEN; PLANT PROTEIN;

ANALYSIS; BREAD; CHEMISTRY; COOKING; FLOUR; FLOW KINETICS; FOOD QUALITY;

BREAD; COOKING; FLOUR; FOOD QUALITY; GLUTENS; PLANT PROTEINS; RHEOLOGY;

EID: 85025137149     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo00415j     Document Type: Article

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