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Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough

Yang Qin, Ning Chen, Han-Qing Chen

2025Food Chemistry14 citationsDOI

Topics & Concepts

RheologyFood scienceChemistryMaterials scienceComposite materialPolysaccharides Composition and ApplicationsFood composition and propertiesPolysaccharides and Plant Cell Walls
Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough | Litcius