Influence of protein source on characteristics and quality of gluten-free cookies

Journal of Food Science and Technology

Volumn 55, Issue 10, 2018, Pages 4131-4138

  Sahagún, Marta ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Cookie quality; Egg protein; Pea protein; Potato protein; Whey protein

Indexed keywords

HYDRATION;

ESSENTIAL NUTRIENTS; HYDRATION PROPERTIES; PEA PROTEINS; PROTEIN CONTENTS; PROTEIN SOURCES; RHEOLOGICAL ANALYSIS; SENSORY ACCEPTABILITIES; WHEY PROTEINS;

PROTEINS;

EID: 85050585117     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-018-3339-z     Document Type: Article

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