Effect of Different Cereal Brans on Dough Rheological Properties and Gluten Secondary Structure

被引：0
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作者：
机构：
[1] Huang, Lianyan
[2] Zhang, Xiaoshuang
[3] Zhang, Junhui
[4] Zhang, Huijuan
[5] Wang, Jing
来源：
Zhang, Huijuan (zhanghuijuan@th.btbu.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Absorbing capacity - Breakdown viscosity - Disulfide bonds - Dough rheological properties - Gluten protein - Secondary structures - Thermomechanical properties - Uniform microstructure;
D O I：
10.7506/spkx1002-6630-201723001
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摘要：
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