Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
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Publisher
Elsevier BV
Reference45 articles.
1. Beta glucan: A valuable functional ingredient in foods;Ahmad;Critical Reviews in Food Science and Nutrition,2012
2. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;Journal of Food Engineering,2015
3. Effect of β-D-glucan concentrate and water addition on extensional rheology of wheat flour dough;Ahmed;LWT - Food Science and Technology,2015
4. High β-glucans oats for healthy wheat breads: Physicochemical properties of dough and breads;Astiz;Foods,2022
5. Molecular mechanisms and applications of tea polyphenols: A narrative review;Chen;Journal of Food Biochemistry,2021
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