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Breadmaking performance of protein enriched, gluten-free breads
ArticleAbstract: Soybean enriched, rice-based gluten-free breads were designed incorporating a structuring agent (hydPalabras claves:bread, Gluten free, Hydroxypropylmethylcellulose, Rice Xour, Soybean proteins, TransglutaminaseAutores:Cristina M. Rosell, Marco C.Fuentes:scopusEffect of transglutaminase on protein electrophoretic pattern of rice, soybean, and rice-soybean blends
ArticleAbstract: The interactions taking place in composite dough containing rice flour and soybean proteins (5% w/w)Palabras claves:Autores:Cristina M. Rosell, León A.E., Marco C., Pérez G.T.Fuentes:scopus