Modulating the highland barley hordein/glutelin ratio can improve reconstituted fermented dough characteristics to promote Chinese Mantou quality
Mengdi Song, Zhan Liang, Shihong Wang, Haiyan Gao, Jie Zeng, Xinyue Liu, Wenhao Li, Wei Liang
Topics & Concepts
HordeinGlutelinFood scienceFermentationChemistryQuality (philosophy)ProlaminBiotechnologyBiologyBotanyHordeum vulgareBiochemistryStorage proteinPoaceaeGeneEpistemologyPhilosophyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood Quality and Safety Studies