摘要 : BACKGROUNDGluten-free food products are in demand due to the gluten sensitivity of individuals around the globe. Lipopeptide biosurfactants are widely used in food formulations for wetting, foaming, emulsion stabilization, anti-ad... 展开
作者 | Ravindran~ Amrudha Kiran~ George Seghal Selvin~ Joseph |
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作者单位 | |
期刊名称 | 《Journal of the Science of Food and Agriculture》 |
总页数 | 7 |
语种/中图分类号 | 英语 / S |
关键词 | lipopeptide biosurfactant gluten utilization thiol quantification cookies texture SENSORY PROPERTIES DOUGH LACTOBACILLI OPTIMIZATION DEGRADATION PROTEINS QUALITY STORAGE FLOURS |
馆藏号 | N2008EPST0011229 |