Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

Food and Bioprocess Technology

Volumn 11, Issue 9, 2018, Pages 1686-1694

  Sahagún, Marta ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Bread; Gluten free; Hydration; Protein; Volume

Indexed keywords

ANIMALS; FOOD PRODUCTS; HYDRATION;

BREAD; EGG WHITE PROTEINS; GLUTEN-FREE; GLUTEN-FREE BREAD; PROTEIN CONTENTS; RHEOLOGICAL BEHAVIOUR; VOLUME; WATER BINDING CAPACITY;

PROTEINS;

EID: 85048835202     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-018-2135-0     Document Type: Article

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