Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions
Jing Wang, J. Wen, Xiangqi Fan, Xueling Zheng
Topics & Concepts
GluteninGlutenGliadinFood scienceChemistryBiochemistryGeneProtein subunitFood composition and propertiesNutritional Studies and DietMicrobial Metabolites in Food Biotechnology