Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
Mengyuan Li, Xueling Zheng, Binghua Sun, Li Li, Xiaoxi Wang, Sen Ma
Topics & Concepts
GlutenBranFood scienceStarchParticle sizeDietary fiberWheat glutenWheat starchChemistryWheat flourFiberOrganic chemistryRaw materialPhysical chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications