Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein
Author:
Affiliation:
1. School of Food Engineering Harbin University of Commerce Harbin150076China
2. Academy of Science National Food and Strategic Reserves Administration Beijing100037China
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.15037
Reference44 articles.
1. Crucial role of amylose in the rising of gluten- and additive-free rice bread
2. Effect of Adding Acid-soluble Wheat Protein to Dough on the Quality Stabilization of Wheat Flour and Rice Flour Blend Bread
3. Development of French Bread Using Flour Formulations with Wheat, Rice and Locally Available Legumes, and Evaluation of its Sensory and Nutritional Properties
4. Influence of potato pulp on gluten network structure in wheat dough and steamed bread;Cao Y.F.;Cereal Chemistry,2019
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