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Correlation of glass transition features and macroscopic, mesoscopic properties of dough regulated by molecular weight of dextran

Shunqin Li; Jing Mao; Yunjiao Zhao; Wenjie Sui; Tao Wu; Rui Liu; Min Zhang
Food Hydrocolloids · Vol. 151 · pp. 109844 · 2024
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-06-01
Publication Year2024
Volume151
Pages109844
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.109844
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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