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1 Ergebnisse
1
The Effect of Whey Protein Concentrate, Soy Protein Isolate..:
Ghaemi, Parastoo
;
Arabshahi-Delouee, Saeedeh
;
Aalami, Mehran
..
Journal of Food Processing and Preservation. 2024 (2024) - p. 1-11 , 2024
Link:
https://doi.org/10.1155/2024/5571107
RT Journal T1
The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake
UL https://suche.suub.uni-bremen.de/peid=cr-10.1155_2024_5571107&Exemplar=1&LAN=DE A1 Ghaemi, Parastoo A1 Arabshahi-Delouee, Saeedeh A1 Aalami, Mehran A1 Hosseini Ghaboos, Seyyed Hossein A1 Tian, Wenfei PB Hindawi Limited YR 2024 SN 1745-4549 SN 0145-8892 JF Journal of Food Processing and Preservation VO 2024 SP 1 OP 11 LK http://dx.doi.org/https://doi.org/10.1155/2024/5571107 DO https://doi.org/10.1155/2024/5571107 SF ELIB - SuUB Bremen
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