Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour

Article

Abstract: The search of proteins that could act as both structural agents and nutritional enhancers in gluten

Palabras claves:

bread, Gluten-free, protein quality, proteins, Rice flour, β-conglycinin

Autores:

Cristina M. Rosell, Espinosa-Ramírez J., Garzón R., Serna-Saldivar S.O.

Fuentes:

scopus