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Shangyuan Sang
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Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread
by
Shangyuan
Sang
,
Changrong Ou
,
Yaqian Fu
,
Xueqian Su
,
Yamei Jin
,
Xueming Xu
Published in
Food Chemistry: X
(2022)
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Related Subjects
Complexation
Crumb firming
Dough
Fish skin gelatin
Food processing and manufacture
Molecular dynamics simulation
Nutrition. Foods and food supply
TP368-456
TX341-641
Water diffusion
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