Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review
Yujin Zhang, Xiuhang Chai, Yuanfa Liu
Topics & Concepts
Mixing (physics)Food scienceWheat flourThermalChemistryPolymer scienceThermodynamicsPhysicsQuantum mechanicsFood composition and propertiesFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications