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Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
Bian, Xin; Xing, Tong-Lin; Yang, Yang; Fan, Jing; Ma, Chun-Min; Liu, Xiao-Fei; Wang, Yan; He, Yin-Yuan; Wang, Li-Dong; Wang, Bing; Zhang, Na.
Afiliação
  • Bian X; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Xing TL; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Yang Y; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Fan J; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Ma CM; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Liu XF; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Wang Y; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • He YY; School of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Wang LD; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.
  • Wang B; Key Laboratory of Comprehensive Utilization of Grain By-products of Heilongjiang Provincial Department of Education, Daqing, China.
  • Zhang N; School of Food Engineering, Harbin University of Commerce, Harbin, China.
J Sci Food Agric ; 103(1): 118-124, 2023 Jan 15.
Article em En | MEDLINE | ID: mdl-35811466
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Chenopodium quinoa Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Chenopodium quinoa Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido