Protein enrichment and its effects on gluten-free bread characteristics

Article

Abstract: Protein-enriched, rice-based flours, composed of casein and albumin protein isolates as well as tran

Palabras claves:

bread, proteins, rheology, Rice, Transglutaminase

Autores:

Cristina M. Rosell, da Rosa Zavareze E., Elias M.C., Guerra Dias A.R., Gularte M.A., Storck C.R.

Fuentes:

scopus