Effect of acid‐soluble wheat protein addition on the quality of bread prepared from molded frozen dough

Autor:	Katsumi Takano, Satoshi Nakamura, Tomohiro Noguchi, Chiaki Arai, Satoshi Yamaguchi, Minoru Suzuki, Rieko Hirose, Kiyokatsu Miyamori, Mikiko Tozaki
Rok vydání:	2021
Předmět:	biology Chemistry media_common.quotation_subject Organic Chemistry biology.protein Quality (business) Food science Gliadin Food Science media_common
Zdroj:	Cereal Chemistry. 98:701-715
ISSN:	1943-3638 0009-0352
DOI:	10.1002/cche.10414
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::90ed1538042a8070eb78d219a95a177c https://doi.org/10.1002/cche.10414 Zobrazit plný text záznamu Plný text