Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie
Author:
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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3. Food Biochemistry
4. Albumen protein and functional properties of gelation and foaming;Alleoni;Scientia Agricola,2006
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