Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread

Hu, Xiaohui ; Cheng, Li ; Hong, Yan ; Li, Zhaofeng ; Li, Caiming ; Gu, Zhengbiao

International journal of food science & technology, 2021-08, Vol.56 (8), p.4149-4158 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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