Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
Chong-Chong Wang, Zhen Yang, Jun‐Jie Xing, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
GluteninChemistryFood scienceGlutenPolymerizationFerulic acidBread makingDegree of polymerizationAbsorption of waterGliadinPolymerProtein subunitBiochemistryOrganic chemistryBotanyBiologyGeneFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications