The alterations in the thermomechanical, rheological, and microstructural properties of highland barley dough as affected by fermentation time
Waleed AL‐Ansi, Abdulmageed Bagash Abdullah, Talal Abdulrazzak Ali Alkawry, Jalal Ahmed Fadhl, Abduqader Al-Adeeb, Amer Ali Mahdi, Qais Ali Al‐Maqtari, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang
Topics & Concepts
FermentationRheologyFood scienceAbsorption of waterChemistryVolume (thermodynamics)Materials scienceComposite materialThermodynamicsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsPolysaccharides and Plant Cell Walls