Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough
Xiaohui Hu, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Zhengbiao Gu
Topics & Concepts
GlutenFood scienceChemistryDehydrationWheat flourCelluloseFiberMicrostructureCrystallographyBiochemistryOrganic chemistryFood composition and propertiesPolysaccharides and Plant Cell WallsMicrobial Metabolites in Food Biotechnology