Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat
Li Zhang, Libao Cheng, Lijun Jiang, Yuesheng Wang, Guangxiao Yang, Guangyuan HeVolume:
90
Year:
2010
Language:
english
Pages:
7
DOI:
10.1002/jsfa.4107
File:
PDF, 273 KB
english, 2010