Effects of wheat cultivar, bran concentration and endoxylanase on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

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College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing [1 ]
210023, China
不详 [2 ]
MB
R3T 2N2, Canada
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Int. J. Biol. Macromol. |
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10.1016/j.ijbiomac.2024.137292
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