Effects of water‐unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi 214122 China
2. Institute of Agro‐food Science & Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
Funder
National Natural Science Foundation of China
Research and Development
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13669
Reference30 articles.
1. Rheological properties of water insoluble date fiber incorporated wheat flour dough
2. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product
3. Effect of wheat dietary fibres on bread dough development and rheological properties
4. Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy
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