The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour-Reference-Cited by-同舟云学术

The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour

Published:2018-04 Issue: Volume:90 Page:362-372
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Shaabani Sanaz,Yarmand Mohammad Saeid,Kiani Hossein^ORCID,Emam-Djomeh Zahra

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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4. Effect of chickpea, broad bean, or isolated soy protein additions on the physicochemical and sensory properties of biscuits;Al-Mahasneh;Journal of Food Science,2006

5. Network formation in gluten-free bread with application of transglutaminase;Arendt;Cereal Chemistry,2006

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