Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate

Rosen Chochkov; et al.
Други: Denka Zlateva (*); Денка Златева (*); Mariya Dushkova (*); Silviya Topleva (*)

Детайли

Източник: Ukrainian Food Journal
Издателство: National University of Food Technologies
Местоиздаване: Kiev
Година на издаване: 2019
Страници: pp. 533 - 543
Том: 8
Ключови думи: безглутенов хляб, суроватъчен протеин, хляб без глутен, corn, rice, flour

ISBN: ISSN 2304-974X (print) ; 2313-5891 (online)
Пор.№: 3
Забележка: https://www.webofscience.com/wos/woscc/full-record/WOS:000489769700007 ; DOI: 10.24263/2304-974X-2019-8-3-10
Website: http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202019%20V.8%20Is.3.pdf ; https://www.webofscience.com/wos/woscc/full-record/WOS:000489769700007

Действия

MLA (7th edition) Chicago / Turabian (16th edition) Harvard

Chochkov, Rosen, et al. Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate, National University of Food Technologies, 2019, pp. 533 - 543, ISSN 2304-974X (print) ; 2313-5891 (online).

Chochkov, Rosen, et al. . Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate. Kiev: National University of Food Technologies, 2019, pp. 533 - 543, ISSN 2304-974X (print) ; 2313-5891 (online).

Chochkov, Rosen, et al. (2019) Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate, Kiev: National University of Food Technologies, pp. 533 - 543, ISSN 2304-974X (print) ; 2313-5891 (online)

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Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate

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