Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration

LWT

Volumn 117, Issue , 2020, Pages

  Sahagún, Marta ^a   Benavent Gil, Yaiza ^b   Rosell, Cristina M ^b   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Egg white protein; Glycemic index; Maize; Pea protein

Indexed keywords

BAKERIES; BLENDING; FOOD PRODUCTS; HARDNESS; HYDRATION;

EGG WHITE PROTEINS; GLUTEN-FREE BREAD; GLYCEMIC INDEX; HYDRATION LEVELS; MAIZE; PEA PROTEINS; PHYSICAL CHARACTERISTICS; PROTEIN ENRICHED BREAD;

PROTEINS;

EID: 85072264092     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108642     Document Type: Article

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