Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

作者：Xiaolong Wang, Pai Peng, R. Appels, Linpei Tian, Xiaoyang Zou · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.130543 · 被引用次数：34 · 研究领域：Food composition and properties、Celiac Disease Research and Management、Probiotics and Fermented Foods