Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.

Phongthai S, Singsaeng N, Nhoo-Ied R, Suwannatrai T, Schönlechner R, Unban K, Klunklin W, Laokuldilok T, Phimolsiripol Y, Rawdkuen S

Open source

DOI: 10.3390/foods9070942
Published: 2020 Jul 16
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods9070942,
  title = {Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.},
  author = {Phongthai S and Singsaeng N and Nhoo-Ied R and Suwannatrai T and Schönlechner R and Unban K and Klunklin W and Laokuldilok T and Phimolsiripol Y and Rawdkuen S},
  year = {2020},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods9070942},
  url = {https://doi.org/10.3390/foods9070942}
}

RIS

TY  - JOUR
TI  - Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.
AU  - Phongthai S
AU  - Singsaeng N
AU  - Nhoo-Ied R
AU  - Suwannatrai T
AU  - Schönlechner R
AU  - Unban K
AU  - Klunklin W
AU  - Laokuldilok T
AU  - Phimolsiripol Y
AU  - Rawdkuen S
PY  - 2020
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods9070942
UR  - https://doi.org/10.3390/foods9070942
ER  -

APA

S, P., N, S., R, N., T, S., R, S., K, U., W, K., T, L., Y, P., & S, R. (2020). Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods9070942

Source records

pubmed · retrieved 2026-09-25T22:07:27.470Z