摘要 : Interactions between soy proteins and wheat proteins after dough mixing and breadmaking were studied. Protein extracts from gluten and breadcrumbs prepared with mixtures of wheat flour and enzyme-active full-fat, heat-treated full... 展开
作者 | Ribotta P D Leon A E Perez G T Anon M C |
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作者单位 | |
期刊名称 | 《European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | BREADMAKING DOUGH GLUTEN MIXING PROTEINS CEREAL SOY PROTEINS WHEAT CEREAL PROTEINS WHEAT GLUTEN |
馆藏号 | N2007EPST0002587 |