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

被引：0

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

中图分类号：

学科分类号：

摘要：

引用