New insight into the contribution of wheat starch and gluten to frozen dough bread quality
Zixuan Yang, Dan Xu, Hongling Zhou, Fengfeng Wu, Xueming Xu
Topics & Concepts
Food scienceGlutenStarchChemistryWheat starchCell structureBiologyBiological systemFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications