1Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions

作者： Wang, Jing; Wen, Jiping; Zheng, Xueling; Fan, Xiangqi; SCI

机构： Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Comprehens Utilizat Lab Cereal & Oil Proc, Minist Agr & Rural Affairs People Republ China, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Gluten network; Gliadin; Glutenin; Oil content; Fried dough sticks

年份：2024