Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Bo Peng(Huazhong Agricultural University), Youqian Li, Shiyong Ding(Huazhong Agricultural University), Jun Yang(Pepsi (United States))

Food Chemistry

April 20, 2017

10.1016/j.foodchem.2017.04.108

Cited by 208

Abstract

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