Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties
Author:
Funder
Thailand Research Fund
Mae Fah Luang University
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference30 articles.
1. Approved Methods of the AACC;AACC,2000
2. Official Methods of Analysis;AOAC,2000
3. Crumb firming kinetics of wheat breads with anti-staling additives;Armero;J. Cereal Sci.,1998
4. Ultrasonic assisted alkali extraction of protein from defatted rice bran and properties of the protein concentrates;Chittapalo;Int. J. Food Sci. Technol.,2009
5. Physicochemical properties of long grain varieties in relation to gluten free bread quality;Cornejo;LWT - Food Sci. Technol.,2015
Cited by 62 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Functional and structural characteristic of plant protein isolates as emulsifier by ultrasound-assisted extraction: A review;Bioactive Carbohydrates and Dietary Fibre;2024-12
2. Cereal-Based Proteins: Bridging Health, Sustainability, and Future Innovations for Food Industries;Journal of Food Composition and Analysis;2024-09
3. Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview;Food Reviews International;2024-07-04
4. Study of the influence of wheat germ flour and egg albumin on bread quality indicators;E3S Web of Conferences;2024
5. Physical and Organoleptic Characteristic of Bread Substituted with Spirulina Platensis;Green Energy and Technology;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3