Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread

Article

Abstract: Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties

Palabras claves:

celiac disease, Dairy proteins, Dough consistency, gluten-free bread, Nutritional value, Technological properties

Autores:

Bączek N., Cristina M. Rosell, Krupa-Kozak U.

Fuentes:

scopus