Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

Publication date: September 2021Source: Food Hydrocolloids, Volume 118Author(s): M. Witczak, A. Chmielewska, R. Ziobro, J. Korus, L. Juszczak
Source: Food Hydrocolloids - Category: Food Science Source Type: research