Functionality of Alternative Proteins in Gluten Free Product Development: Case Study

Author:

Tomar Mahipal Singh,Pathak Sumit Sudhir,Pradhan Rama Chandra

Publisher

Springer International Publishing

Reference108 articles.

1. Aghamirzaei, M., Heydari-Dalfard, A., Karami, F., & Fathi, M. (2013). Pseudo-cereals as a functional ingredient: Effects on bread nutritional and physiological properties-review. International Journal of Agriculture and Crop Sciences (IJACS), 5(14), 1574–1580.

2. Aguilar, N., Albanell, E., Miñarro, B., & Capellas, M. (2015). Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread. LWT- Food Science and Technology, 62(1), 225–232.

3. Aguilera, J. M. (1995). Gelation of whey proteins: Chemical and rheological changes during phase transition in food. Food Technology (Chicago), 49(10), 83–89.

4. Althouse, P., Dinakar, P., & Kilara, A. (1995). Screening of proteolytic enzymes to enhance foaming of whey protein isolates. Journal of Food Science, 60(5), 1110–1112.

5. Alvarez-Jubete, L., Auty, M., Arendt, E. K., & Gallagher, E. (2010). Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. European Food Research and Technology, 230(3), 437.

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