Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten
作者： Xiaohui Zhao , Cuidan Hou , Mengqi Tian , Yulin Zhou , Runqiang Yang
DOI: 10.1016/J.FOODHYD.2019.105318
关键词:
摘要: … Water-extractable arabinoxylan (WEAX) can improve the cereal food quality by enhancing gluten characteristics. Although the effect of WEAX … , interactions between WEAX and gluten …
sci-hub.se 参考文章(39)
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