Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation
Hongyan Liu, Liuyu Wan, Shensheng Xiao, Yang Fu, Xuedong Wang
Topics & Concepts
RheologyFood scienceViscoelasticityMaterials scienceChemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems