Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review

作者：Yujin Zhang, Xiuhang Chai, Yuanfa Liu · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116649 · 被引用次数：16 · 研究领域：Food composition and properties、Food Chemistry and Fat Analysis、Polysaccharides Composition and Applications