Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions
| Autor: | Wang, Jing, Wen, Jiping, Fan, Xiangqi, Zheng, Xueling |
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| Zdroj: | In Food Chemistry 15 October 2024 455 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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