Establishing the function of proteins on the rheological and quality properties of 1 rice based gluten free muffins 2

@inproceedings{Matos2014EstablishingTF,
  title={Establishing the function of proteins on the rheological and quality properties of 1 rice based gluten free muffins 2},
  author={Mar{\'i}a Estela Matos and T. Sanz and Cristina M Rosell},
  year={2014}
}
8 The incorporation of proteins has been long established in the bakery industry to obtain 9 enriched products, but they also take active part on the making process of sweet baked 10 goods. This study was focused on assessing the role of proteins on the rheology and 11 quality of wheat free muffins by using rice flour. Six rice based formulations were used: 12 one without added protein (No-Protein) and five with different protein sources: soy 13 protein isolate (SPI), pea protein isolate (PPI… CONTINUE READING

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