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)

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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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