Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid - Concepedia

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Rheological and functional properties of composite sweet potato – wheat dough as affected by transglutaminase and ascorbic acid

DOI Full Paper Access

19

Citations

40

References

2015

Year

Jean Bernard Ndayishimiye, Weining Huang, Feng Wang, Yong‐Zheng Chen, Rebaone Letsididi, Patricia Rayas‐Duarte, Jean Baptiste Ndahetuye, Xiaojuan Tang

Journal of Food Science and Technology

Food ChemistryAscorbic AcidBiomanufacturingFunctional PropertiesBiochemistryFunctional PropertyPolysaccharideFood EngineeringHemicelluloseHealth Sciences

References

	Year	Citations

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