Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions

作者：Jing Wang, J. Wen, Xiangqi Fan, Xueling Zheng · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139909 · 被引用次数：12 · 研究领域：Food composition and properties、Nutritional Studies and Diet、Microbial Metabolites in Food Biotechnology