Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

  1. Bravo-Nuñez, Á.
  2. Sahagún, M.
  3. Martínez, P.
  4. Gómez, M.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Argitalpen urtea: 2018

Alea: 53

Zenbakia: 6

Orrialdeak: 1452-1458

Mota: Artikulua

DOI: 10.1111/IJFS.13724 GOOGLE SCHOLAR lock_openUVADOC editor

Garapen Iraunkorreko Helburuak