Innovative Application of Soy Protein Isolate and Combined Crosslinking Technologies to Enhance the Structure of Gluten-Free Rice Noodles
Soy protein isolate (SPI) may serve as a health-enhancing functional ingredient in many food products due to the content of isoflavones. However, the high protein content may also be exploited as a structure modifier in gluten-free noodles. We applied Soy protein isolate to improve rice flour noodle...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2022
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/81055 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Innovative Application of Soy Protein Isolate and Combined Crosslinking Technologies to Enhance the Structure of Gluten-Free Rice Noodles
- Hydrolysis monitoring of Quinoa, Soy and Rice Proteins by using spectroscopy FT-IR technique
- Non-Canonical Crosslinks Confound Evolutionary Protein Structure Models
- Perspective Chapter: The Race for Gluten Free Malt Extract and Beer – The Role of Polished Broken Rice and Rice Malt
- Sustitución parcial de harina de trigo por almidón modificado de zanahoria blanca (Arracacha xanthorrhiza) en la elaboración de noodles bajo en gluten
- Living Bento: Heartbeat-Driven Noodles for Enriched Dining Dynamics
- Eco-Friendly Crop Protection in Rice: Innovations and Modern Technologies