Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
Chong-Chong Wang, Zhen Yang, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
GlutenChemistryFood scienceSteamingFerulic acidGluteninControl sampleWheat glutenBiochemistryProtein subunitGeneFood composition and propertiesNutrition and Health in AgingNanocomposite Films for Food Packaging