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The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
The increasing awareness of the celiac disease, an autoimmune disorder caused by the consumption of products containing gluten, has led to a growing interest in the development of gluten-free bakery products. In this study, whey protein fibrils (WPFs) were incorporated to mimic the fibrous network o...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9372581/ https://www.ncbi.nlm.nih.gov/pubmed/35967788 http://dx.doi.org/10.3389/fnut.2022.909877 |