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

Suphat Phongthai, Nuttapon Singsaeng, Rossarin Nhoo-ied, Thipubol Suwannatrai, Regine Schönlechner, Kridsada Unban, Warinporn Klunklin, Thunnop Laokuldilok, Yuthana Phimolsiripol, Saroat Rawdkuen

Open source

DOI: 10.3390/foods9070942
Published: 2020-07-16
Container: Foods
Publisher: MDPI AG
Open access: unknown

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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 = {Suphat Phongthai and Nuttapon Singsaeng and Rossarin Nhoo-ied and Thipubol Suwannatrai and Regine Schönlechner and Kridsada Unban and Warinporn Klunklin and Thunnop Laokuldilok and Yuthana Phimolsiripol and Saroat Rawdkuen},
  year = {2020},
  journal = {Foods},
  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  - Suphat Phongthai
AU  - Nuttapon Singsaeng
AU  - Rossarin Nhoo-ied
AU  - Thipubol Suwannatrai
AU  - Regine Schönlechner
AU  - Kridsada Unban
AU  - Warinporn Klunklin
AU  - Thunnop Laokuldilok
AU  - Yuthana Phimolsiripol
AU  - Saroat Rawdkuen
PY  - 2020
JO  - Foods
DO  - 10.3390/foods9070942
UR  - https://doi.org/10.3390/foods9070942
ER  -

APA

Phongthai, S., Singsaeng, N., Nhoo-ied, R., Suwannatrai, T., Schönlechner, R., Unban, K., Klunklin, W., Laokuldilok, T., Phimolsiripol, Y., & Rawdkuen, S. (2020). Properties of Peanut (KAC431) Protein Hydrolysates and Their Impact on the Quality of Gluten-Free Rice Bread. Foods. https://doi.org/10.3390/foods9070942

Source records

crossref · retrieved 2026-11-06T23:28:10.962Z