Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread
Muhammad Azeem, Taihua Mu, Miao Zhang
Topics & Concepts
Food scienceAbsorption of waterPotato starchXanthan gumChemistryRheologyStarchWheat flourPectinPolysaccharideProtein digestibilityBotanyMaterials scienceBiochemistryBiologyComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems