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

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

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 84, November 2018, Pages 353-360

Johanan Espinosa-Ramírez, Raquel Garzon, Sergio O. Serna-Saldivar, Cristina M. Rosell,