Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks-Reference-Cited by-同舟云学术

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Published:2022-01-30 Issue:4 Volume:57 Page:2310-2320
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jia Ziyang¹²³,Yang Heng¹²³,Zhang Yudong⁴,Ding Wenping¹²³,Shuang Yuan¹²³,Fu Yang¹²³^ORCID,Xie Qianran¹²³,Dong Tongjun¹²³,Wu Yan¹²³^ORCID,Wang Xuedong¹²³

Affiliation:

1. Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan China

2. College of Food Science and Engineering Wuhan Polytechnic University Wuhan China

3. Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan China

4. Hunan Yufeng Food Industry Co., Ltd Yueyang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15582

Reference34 articles.

1. Thermodynamic analysis of the state of water in various celluloses

2. The Amylose Content and Amylopectin Structure Affect The Shape and Hardness of Rice Bread

3. Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours

4. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel

5. Classification of starch-gluten networks into a viscoelastic liquid or solid, based on rheological aspects — A review

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