Effects of phenolic xylans from wheat bran on fermented dough properties and qualities of steamed bread

被引：9
|
作者：
Wang, Xiaoxi [1 ]
Fan, Ling [1 ]
Ma, Sen [1 ]
Wang, Rui [1 ]
Chen, Cheng [1 ]
机构：
[1] College of Grain and Food, Henan University of Technology, Zhengzhou,450001, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2015年 / 31卷 / 17期
关键词：
Fermented dough - High molecular weight - Low molecular weight - Phenolic xylans - Quantitative changes - Rheological property - Ultrasonic degradation - Water distributions;
D O I：
10.11975/j.issn.1002-6819.2015.17.040
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：302 / 307
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