Ohmic baking of gluten‐free bread: role of non‐gluten protein on <scp>GF</scp> bread structure and properties-Reference-Cited by-同舟云学术

Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties

Published:2022-12-08 Issue:2 Volume:58 Page:595-609
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Waziiroh Elok¹²,Bender Denisse³,Jäger Henry¹,Schönlechner Regine¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Institute of Food Technology University of Natural Resources and Life Sciences Vienna Muthgasse 18 Vienna 1190 Austria

2. Department of Agricultural Product Technology Brawijaya University Malang 65141 East‐Java Indonesia

3. Department of Food Science and Technology, Institute of Food Science University of Natural Resources and Life Sciences Vienna Muthgasse 18 Vienna 1190 Austria

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16206

Reference44 articles.

1. Characterisation and functional properties of Australian rice protein isolates

2. Innovative approaches towards improved gluten-free bread properties

3. Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

4. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

5. Technical note: A simplified procedure for myofibril hydrophobicity determination

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