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Effect of Barley ß-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment.
Huang, Ze-Hua; Zhao, Yang; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming.
Afiliação
  • Huang ZH; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
  • Zhao Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
  • Zhu KX; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
  • Guo XN; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
  • Peng W; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
  • Zhou HM; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
J Agric Food Chem ; 65(29): 6063-6069, 2017 Jul 26.
Article em En | MEDLINE | ID: mdl-28672109
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Beta-Glucanas / Glutens Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Beta-Glucanas / Glutens Idioma: En Ano de publicação: 2017 Tipo de documento: Article