Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough-Reference-Cited by-同舟云学术

Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough

Published:2015-10 Issue:2 Volume:63 Page:1301-1308
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sarabhai Swati,Prabhasankar P.

Funder

DBT

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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4. Development of gluten-free cereal products;Arendt;Farm and Food,2002

5. Effect of extraction conditions on the extractability of winged bean proteins;Bello,1982

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