Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten
Xiaohua Wang, Ying Liang, Qi Wang, Xia Zhang, Jinshui Wang
Topics & Concepts
GlutenSalt (chemistry)SodiumChemistryRheologyFood scienceLow sodiumZeta potentialWheat flourGluten freeChemical engineeringMaterials scienceOrganic chemistryComposite materialEngineeringNanoparticleFood composition and propertiesMicrobial Metabolites in Food BiotechnologyGastrointestinal motility and disorders