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Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins.
Yang, Yu-Ling; Guan, Er-Qi; Zhang, Ting-Jing; Xu, Fei; Li, Meng-Meng; Bian, Ke.
Afiliación
  • Yang YL; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Guan EQ; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Zhang TJ; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Xu F; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Li MM; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
  • Bian K; College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address: kebian@163.com.
Food Chem ; 404(Pt A): 134188, 2023 Mar 15.
Article en En | MEDLINE | ID: mdl-36244074
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Triticum / Harina Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Triticum / Harina Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China