Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
Huijuan Zhang, Shuchang Liu, Xuejia Feng, Feiyue Ren, Jing Wang
Topics & Concepts
GlutenFood scienceChemistryRheologyDisulfide bondMaterials scienceBiochemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls