Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis-Reference-Cited by-同舟云学术

Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Published:2022-10 Issue: Volume:131 Page:107844
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yaqin^ORCID,Tacer-Caba Zeynep^ORCID,Immonen Mikko^ORCID,Kemell Marianna^ORCID,Varis Jutta Johanna,Jian Ching^ORCID,Maina Ndegwa Henry^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference71 articles.

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3. The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread;Foods;2024-03-13

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