Effect of soy proteins on characteristics of dough and gluten
Yingying Zhang, Xingfeng Guo, Changshuo Shi, Cong Ren
Topics & Concepts
Soy proteinGlutenFood scienceChemistryHydrolysisWheat glutenDisulfide bondWheat flourPlant proteinBiochemistryFood composition and propertiesPhytase and its ApplicationsProteins in Food Systems