Optimising the rheological properties of calcium-caseinate for replacement of gluten in bread

Conference presentation

Costas Stathopoulos and Brendan T. O'Kennedy

First International Symposium on Gluten-Free Cereal Products and Beverages (Cork, Ireland, 12/09/2007–14/09/2007)

09/2007

Details

Title: Optimising the rheological properties of calcium-caseinate for replacement of gluten in bread
Authors/Creators: Costas Stathopoulos - Murdoch University, Food Futures Institute
Brendan T. O'Kennedy - Teagasc - The Irish Agriculture and Food Development Authority
Conference: First International Symposium on Gluten-Free Cereal Products and Beverages (Cork, Ireland, 12/09/2007–14/09/2007)
Identifiers: 991005778131907891
Murdoch Affiliation: School of Medical, Molecular and Forensic Sciences; Food Futures Institute
Resource Type: Conference presentation

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