Assessment of gluten-free cookies made from rice and soy protein isolate blends

Eunice Moriyike Ogunbusola, Opeyemi Olaitan Alabi, Toibudeen Adesegun Sanni, Kudirat Titilope Seidu, Hammed Oluwatobi Oke, Olamide Rebecca Akinwale

Assessment of gluten-free cookies made from rice and soy protein isolate blends

Číslo: 5/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 0.15414/jmbfs.2020.9.5.907-912

Klíčová slova: Nerica 7 rice, Faro 44 rice, soy protein isolate, gluten free cookies, functional properties, pasting properties, sensory attributes

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