摘要 : This article presents a novel method for making gluten-free bread using mesoscopically structured whey protein. The use of the meso-structured protein is based on the hypothesis that the gluten structure present in a developed whe... 展开
作者 | Riemsdijk~ L. E. van~ Goot~ A. J. van der~ Hamer~ R. J Boom~ R. M. |
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作者单位 | |
期刊名称 | 《Journal of Cereal Science》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S5 |
关键词 | BREAD DIETETIC FOODS DOUGH GLUTEN GLUTEN LOW BREAD PROTEINS MILK STARCH WHEAT WHEAT BREAD WHEAT DOUGH WHEAT STARCH WHEY WHEY PROTEINS Cereals and bakery products Breadmaking |
馆藏号 | N2008EPST0012366 |