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

Article ID Journal Published Year Pages File Type
6985459 Food Hydrocolloids 2018 37 Pages PDF
Keywords
β-ConglycininRice flourGluten-freeBreadProteinsProtein quality
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour
Authors
Johanan Espinosa-Ramírez, Raquel Garzon, Sergio O. Serna-Saldivar, Cristina M. Rosell,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
β-Conglycinin
Rice flour
Gluten-free
Bread
Proteins
Protein quality
Bioengineering
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Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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