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Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre

Qingyang Liu, Simiao Wu, Xinyang Sun

2024Food Hydrocolloids21 citationsDOI

Topics & Concepts

Dietary fibreFood scienceRheologyComposition (language)ChemistryEnzymePhase (matter)Dietary fiberMaterials scienceBiochemistryOrganic chemistryComposite materialLinguisticsPhilosophyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre | Litcius