Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
Author:
Funder
Kewpie Corporation
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference39 articles.
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3. Interfacial and surface tensions of toluene/water and air/water systems with nonionic surfactants Tween 20 and Tween 80;Bąk;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2016
4. Gluten-free breadmaking: Improving nutritional and bioactive compounds;Capriles;Journal of Cereal Science,2016
5. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread;Crockett;Food Chemistry,2011
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