Effect of anthocyanins on mechanical and physicochemical properties of wheat dough
Yueqin Li, Li Xie, Xintong Jiang, Gaoyang Cai, Guobin Zhu, Z. Zheng, Fengru Liu
Topics & Concepts
GlutenFood scienceChemistryUltimate tensile strengthWheat glutenHydrogen bondMaterials scienceMoleculeOrganic chemistryComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsNanocomposite Films for Food Packaging