Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics

Published 2019 View Full Article

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Title
Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics
Authors
Keywords
Adlay starch, Wheat gluten, Composite gel, Rheological property, Structural property
Journal
FOOD CHEMISTRY
Volume 289, Issue -, Pages 121-129
Publisher
Elsevier BV
Online
2019-03-12
DOI
10.1016/j.foodchem.2019.03.030

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