Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten - Concepedia

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Publication | Open Access

Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten

DOI Full Paper Access

32

Citations

30

References

2019

Year

Yinli Li, Yanyan Zhang, Xingli Liu, Hongwei Wang, Hua Zhang

Journal of Food Science and Technology

Wheat GlutenFood StructureTextural CharacteristicsFood EngineeringGrain QualityUltrasound-assisted Freezing

References

	Year	Citations

Page 1