The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough
The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes in thermal-mechanical rheological properties...
שמור ב:
| Principais autores: | , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI AG
2024-08-01
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| סדרה: | Foods |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2304-8158/13/16/2556 |
| תגים: |
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