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Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
[Image: see text] Influences of different enzymatic hydrolysis degrees of konjac glucomannan (KGM) with various addition proportions on the structural characteristic of gluten protein and dough properties were evaluated. Results revealed that addition of KGM decreases the free sulfhydryl and freezab...
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| 發表在: | ACS Omega |
|---|---|
| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Chemical Society
2019
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| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6647942/ https://ncbi.nlm.nih.gov/pubmed/31460056 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.9b00061 |
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