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September 22, 2016Journal of Food Process Engineering

Rheology of gluten‐free dough and physical characteristics of bread with potato protein

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Authors

TWTeresa WitczakUniversity of Agriculture in KrakowLJLesław JuszczakUniversity of Agriculture in KrakowRZRafał ZiobroUniversity of Agriculture in Krakow

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Cite This Study

Witczak et al. (2016) studied this question.

synapsesocial.com/papers/6aa200fa520b2d18c7ef9dbahttps://doi.org/10.1111/jfpe.12491
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Also Consider

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  2. 2Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins2014 · 177 citations