Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose
Peng, Bo, Li, Youqian, Ding, Shiyong, Yang, JunVolume:
233
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.04.108
Date:
October, 2017
File:
PDF, 1.23 MB
english, 2017