Effect of Rice Protein Hydrolysates as an Egg Replacement on the Physicochemical Properties of Flaky Egg Rolls

Eggs are linked to some health-related problems, for example, allergy, and religious restrictions, thus the food manufacturer is challenged to find egg replacements and include the physicochemical properties of egg in food. In this study, enzymatic hydrolysis of rice protein was used to produce rice...

Descripción completa

Detalles Bibliográficos
Autores principales: Chan, Yung-Jia, Lu, Wen-Chien, Lin, Hui-Yao, Wu, Zong-Ru, Liou, Chen-Wei, Li, Po-Hsien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073627/
https://www.ncbi.nlm.nih.gov/pubmed/32102391
http://dx.doi.org/10.3390/foods9020245

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073627/
https://www.ncbi.nlm.nih.gov/pubmed/32102391
http://dx.doi.org/10.3390/foods9020245

Ejemplares similares