Effect of various hydrocolloids on the physical and fermentation properties of dough
Author:
Funder
National Natural Science Foundation of China
BTBU
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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2. Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough;Asghar;Food Hydrocolloids,2009
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4. Influence of different hydrocolloids on major wheat dough components (gluten and starch);Bárcenas;Journal of Food Engineering,2009
5. Pasting, paste, and gel properties of starch-hydrocolloid combinations;Bemiller;Carbohydrate Polymers,2011
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