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Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.
Sarabhai S, Indrani D, Vijaykrishnaraj M, Milind, Arun Kumar V, Prabhasankar P. Sarabhai S, et al. J Food Sci Technol. 2015 Jun;52(6):3763-72. doi: 10.1007/s13197-014-1432-5. Epub 2014 Jun 14. J Food Sci Technol. 2015. PMID: 26028761 Free PMC article.
The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on …
The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) an …
Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.
Behera S, Indumathi K, Mahadevamma S, Sudha ML. Behera S, et al. Int J Food Sci Nutr. 2013 Nov;64(7):806-14. doi: 10.3109/09637486.2013.801405. Epub 2013 Jun 6. Int J Food Sci Nutr. 2013. PMID: 23742142
Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.3-76.8%, respectively. ...With increase in either GNC or SBC, the biscuits became harder. Addition of glycero …
Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in …
[Enrichment of bread with soy flour].
Yáñez E, Ballester D, Aguayo M, Wulf H. Yáñez E, et al. Arch Latinoam Nutr. 1982 Jun;32(2):417-28. Arch Latinoam Nutr. 1982. PMID: 6891578 Spanish.
The texture became coarser with increasing substitution of soy flour. Starting with the level of 4% of soy flour a volume decrease was observed, but this was corrected by the addition of 0.5% sodium stearoyl-2-lactylate (SSL). ...The protein eff …
The texture became coarser with increasing substitution of soy flour. Starting with the level of 4% of soy flour a volume decr …