Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

Published 2017 View Full Article

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Title
Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread
Authors
Keywords
Inulin, Plain wheat flour, Rheology, Steamed bread
Journal
JOURNAL OF CEREAL SCIENCE
Volume 75, Issue -, Pages 205-212
Publisher
Elsevier BV
Online
2017-04-21
DOI
10.1016/j.jcs.2017.04.009

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