Effect of Peony Stamen Protein on Dough and Gluten Protein Properties
In order to realize the resource utilization of peony stamens, the effects of peony stamen protein on the texture, dynamic rheological properties, disulfide bonds, surface microstructure and secondary structure of dough and gluten proteins were studied using soybean protein isolate (SPI) as a refere...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2023-02-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-006.pdf |
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