Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins
Seçil Türksoy, Merve Yildirim Erturk, Jozef L. Kokini
Topics & Concepts
SofteningFood scienceWheat flourStrain (injury)ChemistryViscoelasticityMaterials scienceComposite materialBiologyAnatomyFood composition and propertiesPolysaccharides Composition and ApplicationsBiofuel production and bioconversion