The use of whey protein particles in gluten-free bread...

Food Hydrocolloids 2011 Vol. 25; Iss. 7

The use of whey protein particles in gluten-free bread production, the effect of particle stability

Lieke E. van Riemsdijk, Atze J. van der Goot, Rob J. Hamer
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Volume:
25
Year:
2011
Language:
english
Pages:
7
DOI:
10.1016/j.foodhyd.2011.03.017
File:
PDF, 755 KB
english, 2011
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