Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality
Jiaojiao Li, Jiachuang Li, Lei Li, Linrun Xiang, Li Zhao, Jinke Liu, Shuhui Liu, Qunhui Yang, Jun Wu, Xinhong Chen
Topics & Concepts
GliadinGlutenFood scienceRheologyWheat flourWheat glutenChemistryAgronomyMaterials scienceBiologyComposite materialFood composition and propertiesWheat and Barley Genetics and PathologyPhytase and its Applications