Optimization of hydroxypropylmethylcellulose, yeast β-glucan, and whey protein levels based on physical properties of gluten-free rice bread using response surface methodology

By P. Kittisuban, P. Ritthiruangdej, M. Suphantharika. 2014

93 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/bab2f7bf54d30a3825841e3376fb0540d75707d3

How researchers see this paper

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In Food Science

1. Bin Du
2. Baojun Xu
3. Fengmei Zhu

In Nutrition and Dietetics

1. Bin Du
2. Baojun Xu
3. Fengmei Zhu

Citations in the corpus

• A critical review on production and industrial applications of beta-glucans (2016, background): “The structure of the CM glucans in the solution depends upon the degree of substitution and with the increase of the degrees of substitution, a transition from triple-helical structure through single helical to random structure takes place (Kogan, 2000). CM glucan has biological activities which are”