Functionality of alternative protein in gluten-free product development.
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Overview on the General Approaches to Improve Gluten-Free Pasta and BreadThe Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.Non-gluten proteins as structure forming agents in gluten free bread.Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: a double-blind randomized crossover trial.Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat.
P2860
Functionality of alternative protein in gluten-free product development.
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2014 nî lūn-bûn
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2014年の論文
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2014年論文
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name
Functionality of alternative protein in gluten-free product development.
@en
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label
Functionality of alternative protein in gluten-free product development.
@en
prefLabel
Functionality of alternative protein in gluten-free product development.
@en
P2093
P2860
P356
P1476
Functionality of alternative protein in gluten-free product development.
@en
P2093
Aastha Deswal
Hari Niwas Mishra
Navneet Singh Deora
P2860
P304
P356
10.1177/1082013214538984
P577
2014-06-10T00:00:00Z