The influence of xylanase and thermal treatment on the composition and interfacial rheology properties of whole wheat dough liquor
Author:
Affiliation:
1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 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.15646
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1. Compression/Expansion Rheology of Oil/Water Interfaces with Adsorbed Proteins. Comparison with the Air/Water Surface
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