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Effects of dextran with different molecular weights on the quality of wheat sourdough breads.
Zhang, Yao; Guo, Lunan; Xu, Dan; Li, Dandan; Yang, Na; Chen, Feng; Jin, Zhengyu; Xu, Xueming.
Afiliación
  • Zhang Y; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
  • Guo L; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
  • Xu D; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
  • Li D; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
  • Yang N; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
  • Chen F; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
  • Jin Z; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
  • Xu X; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermention Technology, Jiangnan University, 1
Food Chem ; 256: 373-379, 2018 Aug 01.
Article en En | MEDLINE | ID: mdl-29606462
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Pan / Dextranos Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Triticum / Pan / Dextranos Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido