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Functional and rheological properties of protein enriched gluten free composite flours
| Content Provider | Semantic Scholar |
|---|---|
| Author | Marco, Cristina Rosell, Cristina M. |
| Copyright Year | 2008 |
| Abstract | Abstract Protein enriched composite flours comprising rice flour and soybean and pea protein isolates were made. Experimental design resulted in composite protein enriched blends with different functional, rheological, mechanical and surface related textural properties. The enzyme transglutaminase (TG) was added for reinforcing the protein network. Protein isolates induced a significant (α |
| Starting Page | 94 |
| Ending Page | 103 |
| Page Count | 10 |
| File Format | PDF HTM / HTML |
| DOI | 10.1016/j.jfoodeng.2008.01.018 |
| Volume Number | 88 |
| Alternate Webpage(s) | http://digital.csic.es/bitstream/10261/31077/1/J%20Food%20Engineering-2008-88-94-103.pdf |
| Alternate Webpage(s) | https://doi.org/10.1016/j.jfoodeng.2008.01.018 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |