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Influence of protein source on characteristics and quality of gluten-free cookies

Marta Sahagún1, Manuel Gómez1

  • 1Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.

Journal of Food Science and Technology
|September 20, 2018
PubMed

Keywords:
Cookie qualityEgg proteinPea proteinPotato proteinWhey protein

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