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Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes

Huihuang Xu, Min Wu, Nan Shang, Wenguang Wei, Fei Gao

2022Food and Bioprocess Technology20 citationsDOI

Topics & Concepts

RheologyFood scienceStarchAromaWheat flourChemistryFourier transform infrared spectroscopyMaterials scienceViscoelasticityStarch gelatinizationComposite materialChemical engineeringEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems
Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes | Litcius