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Dairy-based ingredients

Published:2008 Issue: Volume: Page:217-236
ISSN:
Container-title:Gluten-Free Cereal Products and Beverages
language:
Short-container-title:

Author:

Stathopoulos Constantinos E.

Publisher

Elsevier

Reference81 articles.

1. Protein hydration and viscocity of dairy fluids;Carr,2003

2. Structure-function relationship of whey proteins;Cayot,1997

3. Functional role of components of dairy products in processed cereal products;Claypool,1985

4. Functionality of dairy ingredients in bakery products;Cocup;Food Technol.,1987

5. Functional properties of casein hydrolysates in bakery applications;Crowley;Eur. Food Res. Technol.,2002

Cited by 14 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. Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa;Journal of Food Measurement and Characterization;2021-02-01

2. Technological Aspects of Gluten Free Bread;Gluten-free Bread Technology;2021

3. Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review;Polish Journal of Food and Nutrition Sciences;2018-12-03

4. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality;Advances in Food Rheology and Its Applications;2017

5. Electrodialysis applications on dairy ingredients separation;Membrane Processing for Dairy Ingredient Separation;2015-07-31

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