Rheological properties of wheat dough mediated by low-sodium salt
Xiaohua Wang, Ying Liang, Qi Wang, Xinlan Wang, Hanyan Li, Jinshui Wang
Topics & Concepts
GluteninGlutenGliadinChemistryRheologySodiumSalt (chemistry)Food scienceChromatographyMaterials scienceBiochemistryOrganic chemistryProtein subunitComposite materialGeneFood composition and propertiesCeliac Disease Research and ManagementPolysaccharides Composition and Applications