Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes

2021 ◽  
pp. 103256
Author(s):  
Zhen-Yu Zhang ◽  
Hui-Ming Zhou ◽  
Yi-Peng Bai
Keyword(s):  
Wheat Protein ◽  
Fat Replacer

The effects ofMycosphaerella graminicolainfection on wheat protein content and quality

2007 ◽  
Vol 35 (1) ◽  
pp. 81-88 ◽  
Author(s):  
M. Arabi ◽  
M. Jawhar ◽  
N. Mir Ali
Keyword(s):  
Protein Content ◽  
Wheat Protein

scholarly journals Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

2021 ◽  
Author(s):  
Anam Khalid ◽  
Muhammad Sohaib ◽  
Muhammad Tahir Nadeem ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Wheat Germ ◽  
Wheat Germ Oil ◽  
Low Fat ◽  
Fat Replacer ◽  
Beef Patties

scholarly journals Correction to: Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Syed Muhammad Ghufran Saeed ◽  
Syed Arsalan Ali ◽  
Rashida Ali ◽  
Syed Asad Sayeed ◽  
Lubna Mobin ◽  
...  
Keyword(s):  
Online Publication ◽  
Sensory Attributes ◽  
Vigna Mungo ◽  
Black Gram ◽  
Fat Replacer

The version of Fig. 5 in the initial online publication was incorrect. The original article has been corrected.

Efficacy of lemon albedo as fat replacer for development of ultra low fat chicken patties

2021 ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun kumar Verma ◽  
V. Rajkumar
Keyword(s):  
Low Fat ◽  
Fat Replacer ◽  
Chicken Patties

Wheat Protein Premiums and Price Differentials

1977 ◽  
Vol 59 (3) ◽  
pp. 530-532 ◽  
Author(s):  
Malcolm D. Bale ◽  
Mary E. Ryan
Keyword(s):  
Wheat Protein ◽  
Price Differentials
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