Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
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DOI: 10.1002/jsfa.12118
Abstract: BACKGROUND Quinoa is a good gluten-free resource for food processing especially bread making which can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affected quinoa bread quality.… read more here.
Keywords: quality; spi substitution; gluten free; free bread ... See more keywords