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History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers.
Liang, Zhongxin; Gao, Jihui; Yu, Peixuan; Yang, Dong.
Afiliación
  • Liang Z; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
  • Gao J; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
  • Yu P; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
  • Yang D; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
Crit Rev Food Sci Nutr ; 63(7): 947-963, 2023.
Article en En | MEDLINE | ID: mdl-34309422
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pan / Glútenes Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Pan / Glútenes Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China