Effect of Moisture on Texture and Gluten Protein Secondary Structure in Frozen Wheat Dough

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作者：
机构：
[1] Wang, Shixin
[2] Yang, Qiang
[3] Li, Xinhua
来源：
Li, Xinhua (lixh.syau@163.com) | 1600年 / Chinese Chamber of Commerce卷 / 38期
关键词：
Effect of water - Fourier transform infrared spectrometer - Gluten protein - Secondary structures - Texture analyzers - Texture and microstructures - Texture characteristics - Water addition;
D O I：
10.7506/spkx1002-6630-201709024
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摘要：
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