Concepedia

Publication | Closed Access

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

DOI

167

Citations

37

References

2014

Year

Qiong Wang, Li Yin, Fusheng Sun, Xiaoyan Li, Pandi Wang, Jiutong Sun, Jian Zeng, Cheng Wang, Wei Hu, Junli Chang,
Food Research International

References

YearCitations

Page 1