Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads

Article

Abstract: Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic propertie

Palabras claves:

corn starch, gluten-free bread, Hydration, Soy proteins, Structure, β-conglycinin

Autores:

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

Fuentes:

scopus