Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough

Autor:	Chong Chong Wang, Zheng Sheng, Ya Hui Zhang, Qi Zhen Du, Qin Li, Pen Jin, Dong Chao Xie, Wei Hong Min, Hai Hua Zhang
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 142:108803
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2023.108803
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0fb900d3dedc2bf2db2d0e800ab0f334 https://doi.org/10.1016/j.foodhyd.2023.108803 Zobrazit plný text záznamu Full Text from ScienceDirect