Effect of soy protein isolate on physical properties of quinoa dough and gluten‐free bread quality characteristics
Journal of the Science of Food and Agriculture（2022）
摘要
These results suggested that SPI substitution would be an effective way to develop higher-quality gluten-free bread. © 2022 Society of Chemical Industry.
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关键词
gluten-free bread,quality characteristics,quinoa flour,soy protein isolate
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