Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie-Reference-Cited by-同舟云学术

Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie

Published:2016-05-20 Issue:7 Volume:51 Page:1560-1569
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Akesowan Adisak¹

Affiliation:

1. Department of Food Science and Technology; School of Science and Technology; University of the Thai Chamber of Commerce; 126/1 Vibhavadee-Rangsit Rd. Dindaeng Bangkok 10400 Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13125/fullpdf

Reference41 articles.

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2. Quality characteristics of light pork burgers fortified with soy protein isolate;Akesowan;Food Science and Biotechnology,2010

3. Food Biochemistry

4. Albumen protein and functional properties of gelation and foaming;Alleoni;Scientia Agricola,2006

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