Effect of canola proteins on rice flour bread and mathematical modelling of the baking process

Author:

Salah Kamela,Olkhovatov Egor A.,Aïder MohammedORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference42 articles.

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2. Aider M, Barbana C (2011) Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity: a practical and critical review. Trends Food Sci Technol 22:21–39. https://doi.org/10.1016/j.tifs.2010.11.002

3. Arendt E, Dal Bello F (2011) Gluten-free cereal products and beverages. Academic Press, New York

4. Balla A, Blecker C, Oumarou M, Paquot M, Deroanne C (1999) Mise au point de pains composites à base de mélanges de farines de sorgho-blé et analyse texturale. Biotechnologie, agronomie, société et environnement 3:69–77

5. Boursier B (2005) Amidons natifs et amidons modifies alimentaires. Techniques de l’ingénieur F 4690:1–22

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