The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
Xinyang Sun, Fei Pei, Yong Fang
Topics & Concepts
ViscoelasticityGlutenMicrostructureMaterials scienceStarchFood scienceRheologyWheat flourComposite materialChemistryFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls