Mimicking gluten functionality with β-conglycinin...

Food Research International 2017 / 12

Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads

Espinosa-Ramírez, Johanan, Garzon, Raquel, Serna-Saldivar, Sergio O., Rosell, Cristina M.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.12.055
Date:
December, 2017
File:
PDF, 863 KB
english, 2017
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