Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition
Anastasija Selaković, Ivana Nikolić, Ljubica Dokić, Dragana Šoronja–Simović, Olivera Šimurina, Jana Zahorec, Zita Šereš
Topics & Concepts
GlutenRheologyViscoelasticityFood scienceWheat flourMaterials sciencePastryComposite materialChemistryFood composition and propertiesPolysaccharides Composition and ApplicationsNatural Fiber Reinforced Composites