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[Elsevier] Effect of hydrocolloids on gluten proteins, dough, and flour products: A review

wulilxy Post time 2024-6-16 21:18:48 | Show all posts |Read mode
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journal：Food Research International

Authors：Huijuan Zhang; Shuchang Liu; Xuejia Feng; Feiyue Ren; Jing Wang

Published date：2023-2-

DOI：10.1016/j.foodres.2022.112292

PDF link：https://www.sciencedirect.com/sc ... 963996922013503/pdf

Article link：http://dx.doi.org/10.1016/j.foodres.2022.112292

Article Source：Elsevier BV。


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pddang Intermediate member
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