TY  - JOUR 
AU  - Bravo Núñez, Ángela
AU  - Sahagún Carabaza, Marta
AU  - Martínez, Paula
AU  - Gómez Pallarés, Manuel
PY  - 2018
UR  - http://uvadoc.uva.es/handle/10324/33653
AB  - This study aims to establish how the substitution of wheat flour by high levels of gluten or hydrolyzed gluten proteins affect sugar-snap cookies properties. An increase in water binding capacity was observed when proteins were present. An increase in...
LA  - eng
PB  - Wiley
TI  - Incorporation of gluten and hydrolysed gluten proteins have different effects on dough rheology and cookie characteristics
DO  - 10.1111/ijfs.13724
ER  -