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The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers.
Nammakuna, Natthakarn; Barringer, Sheryl A; Ratanatriwong, Puntarika.
Affiliation
  • Nammakuna N; Department of Agro-Industry Faculty of Agriculture Natural Resources and Environment Naresuan University Phitsanulok 65000 Thailand.
  • Barringer SA; Department of Food Science and Technology The Ohio State University 110 Parker Hall 2015 Fyffe Road Columbus Ohio 43210.
  • Ratanatriwong P; Department of Agro-Industry Faculty of Agriculture Natural Resources and Environment Naresuan University Phitsanulok 65000 Thailand.
Food Sci Nutr ; 4(2): 143-55, 2016 Mar.
Article in En | MEDLINE | ID: mdl-27004105
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2016 Document type: Article Country of publication: Estados Unidos
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2016 Document type: Article Country of publication: Estados Unidos