Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered...

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Detalles Bibliográficos
Autores principales: Krupa-Kozak, Urszula, Bączek, Natalia, Rosell, Cristina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847745/
https://www.ncbi.nlm.nih.gov/pubmed/24241213
http://dx.doi.org/10.3390/nu5114503

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3847745/
https://www.ncbi.nlm.nih.gov/pubmed/24241213
http://dx.doi.org/10.3390/nu5114503

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