Rheology of gluten-free dough and physical characteristics of bread with potato protein-Reference-Cited by-同舟云学术

Rheology of gluten-free dough and physical characteristics of bread with potato protein

Published:2016-09-22 Issue:3 Volume:40 Page:e12491
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Witczak Teresa¹,Juszczak Lesław²,Ziobro Rafał³,Korus Jarosław³

Affiliation:

1. Department of Engineering and Machinery for Food Industry; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland

2. Department of Analysis and Evaluation of Food Quality; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland

3. Department of Carbohydrates Technology; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland

Funder

Ministry of Science and Higher Education of the Republic of Poland

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12491/fullpdf

Reference42 articles.

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4. Allergy to white potato;Castellas;Journal of Allergy and Clinical Immunology,1986

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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