Eunice Moriyike Ogunbusola, Opeyemi Olaitan Alabi, Toibudeen Adesegun Sanni, Kudirat Titilope Seidu, Hammed Oluwatobi Oke, Olamide Rebecca Akinwale
Assessment of gluten-free cookies made from rice and soy protein isolate blends
Číslo: 5/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 0.15414/jmbfs.2020.9.5.907-912
Klíčová slova: Nerica 7 rice, Faro 44 rice, soy protein isolate, gluten free cookies, functional properties, pasting properties, sensory attributes
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