In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition-Reference-Cited by-同舟云学术

In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

Published:2023-03 Issue:2 Volume:12 Page:520-527
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Rachman Adetiya,Brennan Margaret A.,Morton James,Torrico Damir,Brennan Charles S.

Publisher

Tsinghua University Press

Subject

Food Science

Reference36 articles.

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4. Impact of enrichment with egg constituents on water status in gluten-free rice pasta-nuclear magnetic resonance and thermogravimetric approach;Witek;Food Chem,2020

5. Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder;Desai;Nutrients,2018

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