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1 Ergebnisse
1
Hydration, microstructural characteristics and rheological ..:
Yueqi QIN
;
Haiyan GAO
;
Jie ZENG
..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005070203&tlng=en. , 2021
Link:
https://doi.org/10.1590/fst.95021
RT Journal T1 <Title>Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6ac7013ee4d143b58196c8b64d245ec6&Exemplar=1&LAN=DE A1 Yueqi QIN A1 Haiyan GAO A1 Jie ZENG A1 Yufen LIU A1 Yunfei DAI PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2021 K1 wheat dough K1 zinc gluconate K1 resistant starch K1 rheological properties K1 microstructure K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005070203&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.95021 DO https://doi.org/10.1590/fst.95021 SF ELIB - SuUB Bremen
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