Influence of potato pulp on gluten network structure in wheat dough and steamed bread
Author:
Affiliation:
1. School of Agricultural Engineering and Food Science Shandong University of Technology Zibo China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10238
Reference35 articles.
1. Rheological properties of water insoluble date fiber incorporated wheat flour dough
2. Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties
3. Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins
4. Relationships between flour/dough microstructure and dough handling and baking properties
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