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.
Revue:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Année de publication: 2018

Volumen: 53

Número: 6

Pages: 1452-1458

Type: Article

DOI: 10.1111/IJFS.13724 GOOGLE SCHOLAR lock_openUVADOC editor

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