Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
Chong-Chong Wang, Zhen Yang, Jun‐Jie Xing, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
RheologyChemistryAbsorption of waterFood scienceFerulic acidStarchGlutenViscoelasticityRetrogradation (starch)DilutionMaterials scienceComposite materialAmyloseThermodynamicsPhysicsFood composition and propertiesbiodegradable polymer synthesis and propertiesPolysaccharides Composition and Applications