Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
Xin BianTong-Lin XingYang YangJing FanChun-Min MaXiao-Fei LiuYan WangYin-Yuan HeLi-Dong WangBing WangNa ZhangPublished in: Journal of the science of food and agriculture (2022)
These results suggested that SPI substitution would be an effective way to develop higher-quality gluten-free bread. © 2022 Society of Chemical Industry.