Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy
出版年份 2015 全文链接
标题
Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy
作者
关键词
Dietary fibre supplementation, Bread dough, Raman spectroscopy, Amid I band, Secondary structure, Rheological properties
出版物
Food Biophysics
Volume 11, Issue 1, Pages 81-90
出版商
Springer Nature
发表日期
2015-11-10
DOI
10.1007/s11483-015-9419-y
参考文献
相关参考文献
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