Effects of dextran with different molecular weights on the quality of wheat sourdough breads.

Zhang, Yao

Effects of dextran with different molecular weights on the quality of wheat sourdough breads. [electronic resource] - Food chemistry Aug 2018 - 373-379 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2018.02.146 doi


Bread--analysis
Dextrans--chemistry
Food Handling
Molecular Weight
Quality Control
Rheology
Starch--chemistry
Triticum--chemistry