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Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure.
Jia, Shuqi; Cao, Jian; Dai, Yangyong; Cui, Bo; Yuan, Chao; Hou, Hanxue; Ding, Xiuzhen; Wang, Wentao; Zhang, Hui; Zhao, Luping.
Afiliação
  • Jia S; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, People's Republic of China.
  • Cao J; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, People's Republic of China.
  • Dai Y; College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan, People's Republic of China.
  • Cui B; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, People's Republic of China.
  • Yuan C; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, People's Republic of China.
  • Hou H; School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, People's Republic of China.
  • Ding X; School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, People's Republic of China.
  • Wang W; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, People's Republic of China.
  • Zhang H; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, People's Republic of China.
  • Zhao L; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, People's Republic of China.
J Texture Stud ; 53(5): 684-692, 2022 09.
Article em En | MEDLINE | ID: mdl-35730248
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Farinha Idioma: En Revista: J Texture Stud Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Farinha Idioma: En Revista: J Texture Stud Ano de publicação: 2022 Tipo de documento: Article