NARA Discovery
Article Details
← Back to Search Results
Journal Article

Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre

Qingyang Liu; Simiao Wu; Xinyang Sun
Food Hydrocolloids · Vol. 160 · pp. 110742 · 2025
View Full Text Download RIS Journal Homepage

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-03-01
Publication Year2025
Volume160
Pages110742
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110742
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.