Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough
Hongxiu Fan, Hongcheng Liu, Yuetong Chen, Bingyu Chen, Dawei Wang, Shanshan Zhang, Tingting Liu, Yanrong Zhang
Topics & Concepts
RheologyFood scienceHigh pressureAuriculariaChemistryWheat flourMaterials scienceComposite materialThermodynamicsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls