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An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.
Hu, Xiaohui; Cheng, Li; Hong, Yan; Li, Zhaofeng; Li, Caiming; Gu, Zhengbiao.
Afiliação
  • Hu X; School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Cheng L; School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Hong Y; Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.
  • Li Z; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Li C; Collaborative innovation center of food safety and quality control in Jiangsu province, Jiangnan University, Wuxi, Jiangsu, China.
  • Gu Z; School of Food Science and Technology, Jiangnan University, Wuxi, China.
Crit Rev Food Sci Nutr ; 63(13): 1930-1941, 2023.
Article em En | MEDLINE | ID: mdl-34423705
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Glutens Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amido / Glutens Idioma: En Ano de publicação: 2023 Tipo de documento: Article