Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread
Fangfang Zhao, Yang Li, Caiming Li, Xiaofeng Ban, Li Cheng, Yan Hong, Zhengbiao Gu, Zhaofeng Li
Topics & Concepts
Food scienceGlutenRheologyTexture (cosmology)FermentationChemistryResilience (materials science)Materials scienceComposite materialComputer scienceImage (mathematics)Artificial intelligenceFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology