Functional and rheological properties of protein enriched gluten free composite flours

Article

Abstract: Protein enriched composite flours comprising rice flour and soybean and pea protein isolates were ma

Palabras claves:

Functional properties, Microstructure, pea, proteins, rheology, Rice flour, soybean, Transglutaminase

Autores:

Cristina M. Rosell, Marco C.

Fuentes:

scopus