Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties

Author:

Li Qian1,Liu Rui12,Wu Tao1,Wang Man1,Zhang Min12

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China

2. Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, China

Funder

Ministry of Agriculture of the People's Republic of China

National Natural Science Foundation of China

Tianjin Education Commission

Tianjin Science and Technology Commission

Tianjin University of Science and Technology

Ph.D. Training Foundation of Tianjin University of Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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