Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy-Reference-Cited by-同舟云学术

Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Published:2020-03 Issue: Volume:121 Page:108959
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Nawrocka Agnieszka^ORCID,Krekora Magdalena,Niewiadomski Zbigniew,Szymańska-Chargot Monika,Krawęcka Ada^ORCID,Sobota Aldona,Miś Antoni

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Food Science

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5. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy;Bock;Food Hydrocolloids,2013

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