Influence of magnetic field on gluten aggregation behavior and quality characteristics of dough enriched with potato pulp
Jialin Song, Lijun Jiang, Mingming Qi, Feng Han, Luxia Li, Mei Xu, Yue‐Ming Li, Dongliang Zhang, Shifeng Yu, Hongjun Li
Topics & Concepts
GlutenFood scienceChemistryPulp (tooth)Particle sizeFermentationMagnetic fieldMaterials scienceMedicineQuantum mechanicsPhysicsPathologyPhysical chemistryFood composition and propertiesMagnetic and Electromagnetic EffectsMicrobial Metabolites in Food Biotechnology