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Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
The impact of various amounts of konjac glucomannan on the structural and physicochemical properties of gluten proteins/dough at different periods of frozen storage is evaluated in the present study. As frozen storage time was prolonged, the molecular weight and the free sulfhydryl content of gluten...
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| Publicado no: | Polymers (Basel) |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6572217/ https://ncbi.nlm.nih.gov/pubmed/31052589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/polym11050794 |
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