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The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake

Crossref DOI link: https://doi.org/10.1007/s11694-023-01975-9

Published Online: 2023-06-15

Published Print: 2023-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Rahim Monfared, Masoumeh

Nouri, Leila

Mohammadi Nafchi, Abdorreza https://orcid.org/0000-0002-6065-5098
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Text and Data Mining valid from 2023-06-15

Version of Record valid from 2023-06-15
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Article History

Received: 10 January 2023

Accepted: 10 May 2023

First Online: 15 June 2023