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Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size.
Xu, Canhua; Xiong, Xiong; Zeng, Qingzhu; Yuan, Yang; He, Shan; Dong, Lihong; Huang, Fei; Nag, Anindya; Su, Dongxiao.
Afiliación
  • Xu C; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China.
  • Xiong X; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China.
  • Zeng Q; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China.
  • Yuan Y; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China.
  • He S; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China.
  • Dong L; Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, South Australia, Australia.
  • Huang F; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China.
  • Nag A; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, P. R. China.
  • Su D; School of Information Science and Engineering, Shangdong University, Jinan, P. R. China.
J Food Sci ; 87(7): 3026-3035, 2022 Jul.
Article en En | MEDLINE | ID: mdl-35638338

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Litchi Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pan / Litchi Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos