Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough
Huijing Chen, Huiying Li, Kewei Chen, Zhirong Wang, Mingze Fu, Jianquan Kan
Topics & Concepts
RapeseedFood scienceRheologyRheometerGlutenChemistryWheat flourViscoelasticityMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems