Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review.

Li, Mengyuan; Li, Li; Sun, Binghua; Ma, Sen

Li, Mengyuan; Li, Li; Sun, Binghua; Ma, Sen.

Afiliación

Li M; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China.
Li L; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China.
Sun B; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China.
Ma S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan, China. Electronic address: masen@haut.edu.cn.

Int J Biol Macromol ; 255: 128199, 2024 Jan.

Article en En | MEDLINE | ID: mdl-37979754

Asunto(s)

Fibras de la Dieta; Glútenes; Glútenes/química; Pan; Fenómenos Químicos; Aditivos Alimentarios/química; Harina

Palabras clave

Dietary fiber; Gluten; Wheat bran

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Fibras de la Dieta / Glútenes Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article País de afiliación: China

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google